Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mini mango cheesecake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mini Mango Cheesecakes - these will disappear in minutes! They are truly the best way to celebrate mangoes in summer. Sweet, slightly tart, creamy - every bite is perfect!
Mini Mango Cheesecake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Mini Mango Cheesecake is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mini mango cheesecake using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mini Mango Cheesecake:
- Take For the crust:
- Take 1 cup graham crackers
- Prepare 4 tbsp unsalted butter melted
- Prepare For the cheesecake:
- Prepare 1 package room temperature cream cheese 8oz
- Make ready 1/3 cup sugar
- Make ready 1 egg
- Take 1/4 cup sour cream
- Get 1 tsp lemon/lime juice
- Make ready 1/8 tsp/ pinch of salt
- Take 3 tbsp cornstarch
- Make ready 1/2 cup mango purée
- Get For mango Glee/glaze:
- Prepare 1/2 mango purée
- Make ready 1 tsp lemon/lime juice
- Prepare 1-2 tsp gelatin powder
- Make ready 3 tbsp water
Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Place the cashews in a large bowl. Pour over enough cold water to cover. Press a won ton wrapper into each; set aside.
Steps to make Mini Mango Cheesecake:
- Make a crust: Preheat the oven for 300F. Line the muffins tins with cupcakes liners and set aside.
- Using a food processor pulse the graham crackers into a fine crumb. Transfer into the bowl and add the melted butter combine well.
- Press 11/2-2tbsp of crumb mixture firmly onto the bottom of the cupcakes liners.
- For Cheesecake/filling: Beat cream cheese, sour cream, salt, sugar, and lime juice until smooth. Add egg at one time and beating well. Add cornstarch combine well. Then add the 1/2 cup purée mango mixed until well blended.
- Pour 3/4 the mixture into the cupcakes liner. Baked for about 20-22 minutes. Take out from the oven. Cool cake for another 1 hour.
- For Glee/Glazed: while waiting for cake completely cool. Let’s start make the glaze. Bloom gelatin with water for 5 minutes.
- In saucepan add the 1/2 purée mango and lime juice. And bring it to boil. Once it starts boiling add gelatin and mixed well. Set aside for cooling for about 10-15 minutes. Add the glee/glaze over the cooler mango cheesecake.
- Refrigerator over night or at least 3-4 hours before serving. Whenever the Mango Cheesecake is ready, served chilled along with your favorite fruits topping. Enjoy 😊
In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth. Pour in the double cream and mango pulp and beat again. Add the eggs, one at a time, beating after each addition. Cool to room temperature before moving to the fridge to cool completely. Mini Mango Cheesecakes For the last few weeks, I had kept my mango puree in the freezer with the intention to make a mango cake.
So that’s going to wrap it up with this special food mini mango cheesecake recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
