Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mini mango cheesecake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mini Mango Cheesecake is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Mini Mango Cheesecake is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook mini mango cheesecake using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mini Mango Cheesecake:
- Take For the crust:
- Prepare 1 cup graham crackers
- Make ready 4 tbsp unsalted butter melted
- Take For the cheesecake:
- Get 1 package room temperature cream cheese 8oz
- Take 1/3 cup sugar
- Take 1 egg
- Take 1/4 cup sour cream
- Get 1 tsp lemon/lime juice
- Take 1/8 tsp/ pinch of salt
- Take 3 tbsp cornstarch
- Make ready 1/2 cup mango purée
- Prepare For mango Glee/glaze:
- Get 1/2 mango purée
- Make ready 1 tsp lemon/lime juice
- Make ready 1-2 tsp gelatin powder
- Take 3 tbsp water
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 😊
So that’s going to wrap this up with this exceptional food mini mango cheesecake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
