TRINI MANGO CHEESECAKE
This is a Caribbean twist on a classic dessert. Use firm, ripe mangoes, not mushy or half ripe ones. This is a great recipe to try because it's quick and simple to prepare. I used a ready made crust because it makes prep time shorter and really a graham cracker crust is perfect for cheesecakes.
Provided by Tracey Narinesingh
Categories World Cuisine Recipes Latin American Caribbean
Time 4h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.
- Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
- While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
Nutrition Facts : Calories 483.7 calories, Carbohydrate 57.4 g, Cholesterol 108.1 mg, Fat 26.2 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 13.8 g, Sodium 306.9 mg, Sugar 47.2 g
MANGO MINI CHEESECAKES
No-Baking required! Fantastic for summer parties or if the oven's on the fritz! From Ontario's LCBO Food & Drink Mag. (*note: cook time = chill time)
Provided by SoupCookie
Categories Cheesecake
Time 2h20m
Yield 6 cheesecakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. Add melted butter and process briefly.
- Line 6 mini muffin tins with foil and grease. Divide crumb mix among wells, and press into to bottom and up sides to make the crust; chill 30 min's.
- Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Spoon into chilled shells and chill again one hour or overnight.
- When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or drizzle over mangos; let set 30 min's then remove from foil liner and enjoy!
- You can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!
Nutrition Facts : Calories 308.7, Fat 21.8, SaturatedFat 11.2, Cholesterol 47.2, Sodium 124, Carbohydrate 28, Fiber 1.9, Sugar 21.9, Protein 4.2
MANGO CHEESECAKE
Posted per request for Caribbean recipes. Prep time includes standing time and cooling time (5 hours).Recipe source: Turtle Bay Cookbook.
Provided by ellie_
Categories Cheesecake
Time 6h35m
Yield 1 10inch cake
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F.
- Butter a 10-inch springform pan and set aside.
- Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
- Stir in melted butter.
- Press mixture into prepared pan.
- Combine cream cheese and sugar in a food processor or blender; process until combined.
- Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
- Pour mixture into prepared crust.
- Bake for 1 hour or until set.
- Let cheesecake cool for 1 hour.
- While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
- Preheat oven to 350°F.
- After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
- Bake 4 minutes.
- Remove from oven.
- Chill for at least 4 hours.
- Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
- Spread glaze over chilled cheesecake before serving.
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