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We hope you got benefit from reading it, now let’s go back to mini mango cheesecake recipe. You can have mini mango cheesecake using 17 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Mini Mango Cheesecake:
- You need For the crust:
- Take 1 cup graham crackers
- Prepare 4 tbsp unsalted butter melted
- Provide For the cheesecake:
- Provide 1 package room temperature cream cheese 8oz
- Prepare 1/3 cup sugar
- Use 1 egg
- Take 1/4 cup sour cream
- Provide 1 tsp lemon/lime juice
- You need 1/8 tsp/ pinch of salt
- Provide 3 tbsp cornstarch
- You need 1/2 cup mango purée
- Use For mango Glee/glaze:
- Take 1/2 mango purée
- Take 1 tsp lemon/lime juice
- Provide 1-2 tsp gelatin powder
- Take 3 tbsp water
Instructions 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 😊
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