Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mini mango cheesecake. One of my favorites. For mine, I’m gonna make it a 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 favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Mini Mango Cheesecake is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mini mango cheesecake using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mini Mango Cheesecake:
- Prepare For the crust:
- Prepare 1 cup graham crackers
- Get 4 tbsp unsalted butter melted
- Get For the cheesecake:
- Get 1 package room temperature cream cheese 8oz
- Take 1/3 cup sugar
- Prepare 1 egg
- Make ready 1/4 cup sour cream
- Get 1 tsp lemon/lime juice
- Prepare 1/8 tsp/ pinch of salt
- Prepare 3 tbsp cornstarch
- Prepare 1/2 cup mango purée
- Make ready For mango Glee/glaze:
- Make ready 1/2 mango purée
- Prepare 1 tsp lemon/lime juice
- Get 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 is going to wrap this up with this exceptional food mini mango cheesecake recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
