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Naynay plastic toy sized found a mango cheesecake as big as a pool OMG love <3 <3 <3
Category Photography / Still Life
Species Unspecified / Any
Size 1280 x 960px
File Size 159 kB
When I get done with my damn treatment and can have all the yummy stuff again Cheesecake is one thing I'm getting for sure!
Do you have a recipe for Mango cheesecake? I have a good one for pumpkin cheesecake but I'd love to try Mango next month when I'm allowed it again.
Do you have a recipe for Mango cheesecake? I have a good one for pumpkin cheesecake but I'd love to try Mango next month when I'm allowed it again.
Oh yeah I got two one is no bake the other is bake
No bake:
BLENDER MANGO CHEESECAKE
1 1/2 c. crushed graham crackers
1/2 c. desiccated coconut
1 1/2 tsp. cinnamon
2 1/2 tbsp. sugar
2/3 c. melted butter
FILLING:
2 1/2 tbsp. gelatin
1 1/4 tbsp. grated lemon rind
2 tbsp. lemon juice
1/2 c. boiling water
1/2 c. sugar
3 egg yolks
3/4 lb. cream cheese
1 lb. mashed mango pulp
1/2 c. cold water
1 1/2 c. sour cream
2/3 c. cream
1. Mix the crushed graham crackers, coconut, cinnamon, sugar and melted butter together. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.
3. Add the sugar, egg yolks and softened cream cheese. Whirl on high speed for another 30 seconds.
4. Add the mango pulp (keep some aside for the top of the cake), cold water and sour cream. Blend until all the ingredients are well mixed.
5. Pour into the prepared crust and chill until firm.
6. Whip the cream and gelatin fold in the reserved mango pulp. Spread over the cake and serve. Serves 8.
Bake:
Crust
* 1 1/2 cups graham cracker crumbs
* 1/2 cup sugar
* 6 tablespoons (3/4 stick) unsalted butter, melted
Filling
* 3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped ((or use can use mango pulp again but it will change the recipe a bit I do a lot of baking so I did it by eye so not sure how to tell you how))
* 3 8-ounce packages cream cheese, room temperature
* 1 1/4 cups sugar
* 2 teaspoons vanilla extract
* 4 large eggs
* Sliced peeled pitted mangoes
Preparation
For crust:
Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
For filling:
Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
No bake:
BLENDER MANGO CHEESECAKE
1 1/2 c. crushed graham crackers
1/2 c. desiccated coconut
1 1/2 tsp. cinnamon
2 1/2 tbsp. sugar
2/3 c. melted butter
FILLING:
2 1/2 tbsp. gelatin
1 1/4 tbsp. grated lemon rind
2 tbsp. lemon juice
1/2 c. boiling water
1/2 c. sugar
3 egg yolks
3/4 lb. cream cheese
1 lb. mashed mango pulp
1/2 c. cold water
1 1/2 c. sour cream
2/3 c. cream
1. Mix the crushed graham crackers, coconut, cinnamon, sugar and melted butter together. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.
3. Add the sugar, egg yolks and softened cream cheese. Whirl on high speed for another 30 seconds.
4. Add the mango pulp (keep some aside for the top of the cake), cold water and sour cream. Blend until all the ingredients are well mixed.
5. Pour into the prepared crust and chill until firm.
6. Whip the cream and gelatin fold in the reserved mango pulp. Spread over the cake and serve. Serves 8.
Bake:
Crust
* 1 1/2 cups graham cracker crumbs
* 1/2 cup sugar
* 6 tablespoons (3/4 stick) unsalted butter, melted
Filling
* 3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped ((or use can use mango pulp again but it will change the recipe a bit I do a lot of baking so I did it by eye so not sure how to tell you how))
* 3 8-ounce packages cream cheese, room temperature
* 1 1/4 cups sugar
* 2 teaspoons vanilla extract
* 4 large eggs
* Sliced peeled pitted mangoes
Preparation
For crust:
Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
For filling:
Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
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