Blender Mango Cheesecake
Yield
8 servingsPrep
30 minCook
0 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham crackers/wafers
crushed |
*
|
| ½ | cup |
coconut
dessiccated |
*
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 2 ½ | tablespoons |
sugar
|
|
| ⅔ | cup |
butter
melted |
|
| Filling | |||
| 2 ½ | tablespoons |
gelatin, unflavored
|
*
|
| 1 ¼ | tablespoons |
lemon zest
grated |
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | cup |
water
boiling |
|
| ½ | cup |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| ¾ | pound |
cream cheese
|
|
| 1 | pound |
mango pulp
mashed |
* |
| ½ | cup |
water
cold |
|
| 1 ½ | cups |
sour cream
|
|
| ⅔ | cup |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham crackers/wafers
crushed |
*
|
| 118 | ml |
coconut
dessiccated |
*
|
| 7.5 | ml |
cinnamon
|
|
| 38 | ml |
sugar
|
|
| 158 | ml |
butter
melted |
|
| Filling | |||
| 38 | ml |
gelatin, unflavored
|
*
|
| 19 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
|
|
| 118 | ml |
water
boiling |
|
| 118 | ml |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| 340.2 | g |
cream cheese
|
|
| 453.6 | g |
mango pulp
mashed |
* |
| 118 | ml |
water
cold |
|
| 355 | ml |
sour cream
|
|
| 158 | ml |
cream
|
|
Directions
Mix the crushed graham crackers, and chill until ready to use.
Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.
Add the sugar, egg yolks and softened cream cheese.
Whirl on high speed for another 30 seconds.
Add the mango pulp (keep some aside for the top of the cake), cole water and sour cream.
Blend until all the ingredients are well mixed.
Pour into the prepared crust and chill until firm.
Whip the cream and gelatin fold in the reserved mango pulp.
Spread over the cake and serve.
