Mini Mango Cheesecake
Mini Mango Cheesecake

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, mini mango cheesecake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mini Mango Cheesecake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Mini Mango Cheesecake is something that I have loved my entire life. They’re fine and they look wonderful.

To begin 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 can achieve that.

The ingredients needed to make Mini Mango Cheesecake:
  1. Take For the crust:
  2. Make ready 1 cup graham crackers
  3. Get 4 tbsp unsalted butter melted
  4. Prepare For the cheesecake:
  5. Make ready 1 package room temperature cream cheese 8oz
  6. Make ready 1/3 cup sugar
  7. Get 1 egg
  8. Make ready 1/4 cup sour cream
  9. Take 1 tsp lemon/lime juice
  10. Prepare 1/8 tsp/ pinch of salt
  11. Get 3 tbsp cornstarch
  12. Take 1/2 cup mango purée
  13. Make ready For mango Glee/glaze:
  14. Take 1/2 mango purée
  15. Take 1 tsp lemon/lime juice
  16. Take 1-2 tsp gelatin powder
  17. Make ready 3 tbsp water
Instructions to make Mini Mango Cheesecake:
  1. Make a crust: Preheat the oven for 300F. Line the muffins tins with cupcakes liners and set aside.
  2. Using a food processor pulse the graham crackers into a fine crumb. Transfer into the bowl and add the melted butter combine well.
  3. Press 11/2-2tbsp of crumb mixture firmly onto the bottom of the cupcakes liners.
  4. 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.
  5. 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.
  6. For Glee/Glazed: while waiting for cake completely cool. Let’s start make the glaze. Bloom gelatin with water for 5 minutes.
  7. 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.
  8. 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 is going to wrap it up for this special food mini mango cheesecake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!