//]]> Simple Way to Make Any-night-of-the-week Mini Mango Cheesecake | Make Your Favorite Restaurant Dishes At Home!

15/02/2021 12:09

Simple Way to Make Any-night-of-the-week Mini Mango Cheesecake

by Chris Huff

Mini Mango Cheesecake
Mini Mango Cheesecake

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mini mango cheesecake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mini Mango Cheesecake is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Mini Mango Cheesecake is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mini mango cheesecake using 17 ingredients and 8 steps. Here is how you can achieve it.

 

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The ingredients needed to make Mini Mango Cheesecake:
  1. Make ready For the crust:
  2. Make ready graham crackers
  3. Prepare unsalted butter melted
  4. Get For the cheesecake:
  5. Make ready room temperature cream cheese 8oz
  6. Take sugar
  7. Get egg
  8. Make ready sour cream
  9. Prepare lemon/lime juice
  10. Get tsp/ pinch of salt
  11. Prepare cornstarch
  12. Take mango purée
  13. Make ready For mango Glee/glaze:
  14. Prepare mango purée
  15. Get lemon/lime juice
  16. Prepare gelatin powder
  17. Make ready water


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Steps 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 😊

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