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How To make Mango Pineapple Lime Cheesecake
CRUST:
1 1/3 c Ground gingersnap cookies
1 3 1/2-oz jar roasted
Macadamia nuts 1/4 c Packed golden brown sugar
1 1/2 T Crystallized ginger; chopped
2 T Unsalted butter, melted
FILLING:
4 8-oz packages cream cheese
1 1/2 c Sugar
1 T Minced lime peel
2/3 c Sour cream
6 T Fresh lime juice
4 lg Eggs
1 Mango; peeled, pitted,sliced
3 Kiwi fruit; peeled, sliced
1 sm Pineapple; peeled, quartered
Cored, thinly sliced, leaves Reserved. Crust: Preheat oven to 350F. Generously butter 9-inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add
butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, abour 8 minutes.
Transfer to rack; cool. Maintain oven temperature. Filling: Use electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended. Pour filling into crust. Bake until edges are firm but centre 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover; chill overnight. Place mango around top edge of cake. Place kiwi, then pineapple in centre. Garnish with pineapple leaves. Bon Appetit Magazine August 1993
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Mango Cheesecake
Ingredients
For Crust
1 cup almond flour or quick oat
1 1/4 cup walnut, pecan, almond or any nuts you have in your hand
10 large whole dates, remove seeds
1 tbsp agave nectar or maple syrup, optional
1/4 tsp salt
For Cheesecake
2 cups raw cashews, soaked in hot water for 1 hour
2 cups coconut cream, mostly the thick creamy part. If you're using in a can, place in a fridge over night & take only the solid part (same for coconut milk)
2 tsp vanilla extract
1/4 tsp salt
1/3 cup to 1/2 cup agave nectar or maple syrup (adjust to your liking)
Zest from 2 lemons
Fresh juice from 3 large lemons (approximately 1/2 cup)
For Mango Pure
5 to 6 Mangoes, peeled and cut into chunks (approximately 4 cups)
Coconut flakes, optional
Directions
Combine all ingredients for crust in a high-speed blender and blend until it looks like cookie dough. Transfer to a cheesecake mold or 8x8 baking sheet that is lined with parchment paper. Press with your hand or a flat bottom cup. Place in a freezer while making cheesecake portion.
Drain cashews and add into same blender along with rest of ingredient for cheesecake. Blend high speed until super smooth, about 1 minute. Pour cheesecake mixture on top of crust we made earlier. Tap to get rid of some bubbles. Place back to freezer for 6 hours. You can actually finish cheesecake here and enjoy it as plain cheesecake or add seasonal freshly cut fruits to your taste. So delicious! If you want to go extra, keep following next direction.
Add mango into a blender and blend until smooth. Pour over frozen cheesecake and place back to freezer until mango puree settles, about 6 hours. Top with more mango chunks and coconut flakes if you like. Keep cheesecake in a freezer and thaw in a refrigerator for 2 hours before serving. Enjoy!
The Best Mango Cheesecake
Heavenly Mango Cheesecake! The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat. Best of all, this radiant golden cheesecake is easy to make using the Instant Pot Pressure Cooker. #ministryofcurry
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No Bake Mango Cheesecake Recipe - Yummy Tummy
Ingredients
FOR CRUST:
Biscuits - 1 packet
Butter - 50 grams melted
FOR MANGO CHEESECAKE LAYER:
Mangoes - 2 ripe peeled and chopped
Milk - 500 grams
Lemon Juice - 1 tblsp
Sugar - 1 cup or as needed
Cream - ½ cup
Gelatin - 2 tblsp
Water - ¼ cup
FOR MANGO TOPPING:
Ripe Mangoes - 1 peeled and cubed
Sugar - ¼ cup
Gelatin - 1 tblsp
Water - ¼ cup
Instructions
Take biscuit in a blender and powder it. Melt butter and add it into the biscuit. Mix well.
Spoon this into the cake pan and press to flatten it. Chill in in fridge for 30 mins.
Now make cheesecake layer. Take milk in a sauce pan, bring it to a boil.
Add in lemon juice or vinegar and curdle it. Now strain this.
Soak gelatin in water for 10 mins. Heat it till it is melted. Set aside.
Now take mangoes in a blender, add sugar, curdled milk, cream and blend till creamy.
Add gelatin water and blend.
Spoon this over biscuit base and chill in fridge for 2 hours till set.
Soak gelatin in water for 10 mins. Heat it till it is melted. Set aside.
Take mangoes, sugar and gelatin water and blender till creamy.
Pour this over mangoes and chill overnight.
Slice and serve.
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NO BAKE Mango Cheesecake
Loaded with 3 WHOLE MANGOES!
Mango Lime Cheesecake Recipe | Without Egg Oven Maida Cream
Mango Lime Cheesecake
Ingredients
Crust /Base
1.Biscuits - 1 cup
2.Powdered Sugar -1/3 cup
3. Melted Butter - 1/2 cup
Layer
4. Cottage Cheese (Paneer)- 1 cup
5. Cheese Spread - 1/2 cup
6. Mango -1nos
7. Lime juice - 1/4 cup
8. Gelatine - 2 tbsp
9. Mango Jam - a dollop
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Easiest Mango Cheesecake !!!! Perfect Summer recipe ????