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Before you jump to Mini Mango Cheesecake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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There are a lot of things that work toward your getting healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Being clever when you choose your food and activities is where it begins. Getting as much exercise as you possibly can is another factor. Don't ignore that health isn't only about just how much you weigh. It’s about making your body as sturdy as it can be.
We hope you got benefit from reading it, now let's go back to mini mango cheesecake recipe. To cook mini mango cheesecake you need 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Mini Mango Cheesecake:
- You need of For the crust:.
- Use 1 cup of graham crackers.
- Take 4 tbsp of unsalted butter melted.
- Get of For the cheesecake:.
- Get 1 package of room temperature cream cheese 8oz.
- Use 1/3 cup of sugar.
- Take 1 of egg.
- Take 1/4 cup of sour cream.
- You need 1 tsp of lemon/lime juice.
- Provide 1/8 of tsp/ pinch of salt.
- Prepare 3 tbsp of cornstarch.
- Prepare 1/2 cup of mango purée.
- Get of For mango Glee/glaze:.
- Provide 1/2 of mango purée.
- Get 1 tsp of lemon/lime juice.
- You need 1-2 tsp of gelatin powder.
- Use 3 tbsp of water.
Steps 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 😊.
It is perfect dessert for mango season. This time I have made individual mini mango cheesecake in muffin pan and trifle cups. These adorable mini cheesecakes with Biscoff crust and mango coulis are much easier to make than a full-size cheesecake. They are a special and delicious little treat for Mother's Day or any celebration. Topped with Mango Mousse on a Vanilla Coconut Macaroon Crust.
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