Category: Desserts
Cuisine: North-American
Yields:
12 Servings
Difficulty: Easy
Prep Time: 5 Hr
Cook Time:
40 Mins
Total Time:
5 Hr 40 Mins
Cheesecakes are one of the easiest desserts to make and it is said even in ancient Greece it was considered as a popular dessert. The crust of cheesecakes are often made with crackers or some kind of biscuits. The type of cheese topping varies in different countries. In North America, the popular choice is cream cheese. In Italy, ricotta is used. In Germany, Netherland and Poland, a fresh cheese called quark is used to make cheesecakes.
Here is a cheesecake recipe made with the king of fruits “Mangoes”. Instead of making it in the traditional spring foam pan, here I have made it in cupcake cups. It is easy to serve and looks good too.
Ingredients
Instructions
- Preheat oven to 325 degrees F. Line a cup cake bake tray with liners.
- Break graham crackers in the food processor intil it resembles crumbs. Mix in the melted butter and keep aside.
- Spoon this mixture into a cupcake tray and keep in the refrigerator for about 10 minutes.
- Now cream the cheese and sugar together.
- Add in the egg and then the mango puree. Mix well.
- Spoon the cream cheese mix into the prepared cheesecake base.
- Bake cheesecake cups in the oven for 40 minutes.
- Meanwhile, take one cup of mango puree in a saucepan and pit it to boil. When it comes to a rapid boil, lower the flame to low and simmer for about 4 to 5 minutes. Cool this mixture in the refrigerator and reserve it for topping the cream cheese cupcakes later
- Once the cheesecake is done, remove it from the oven and let it cool on a wire rack for 30 minutes. Then place the cheesecake in the refrigerator to cool completely for about 4 to 5 hours.
- Once cool comepletely, top the cheesecake with the reserved mango puree and decorate each cupcake with a raspberry in the centre.
- Serve chilled.