Gingersnap Mango-Lassi Cheesecake Minis

Total Time:
1 hr 45 min
Prep:
40 min
Inactive:
30 min
Cook:
35 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Nonstick cooking spray
  • 1 cup finely crushed gingersnap cookies
  • 3 tablespoons melted unsalted butter, divided
  • 3 tablespoons finely chopped crystallized ginger
  • 1 1/3 cups peeled and chopped ripe mango, divided
  • 1/3 cup plain yogurt
  • 3 tablespoons orange blossom honey, divided
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon rum extract
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese, room temperature
  • 2 large eggs
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon curry powder
  • 1 tablespoon fresh lime juice
  • 1/4 cup golden raisins
  • Pinch salt
  • Fresh mint, optional
Directions
  • Preheat oven to 350 degrees F. Line a standard size 12 cup muffin tin with foil cup liners; spray with cooking spray.

  • In a medium bowl, mix crushed cookies and 2 tablespoons of the melted butter until all crumbs are moist. Evenly divide into muffins tins. Press crumbs until firm. A shot glass

  • works well. Bake for 5 minutes or until just set. Remove and evenly divide crystallized ginger on top of baked crust. Set aside to cool. Leave oven on.

  • Meanwhile, in a blender, put 1/3 cup mango, yogurt, 1 tablespoon honey, cardamom, and rum extract then process until smooth. In a medium bowl, beat the sugar and cream cheese at medium speed until creamy. Stir in mango-yogurt smoothie mixture (lassi), then add the eggs and beat until smooth.

  • Pour cheesecake batter into the baking cups, filling them 3/4 full. Refrigerate any leftover batter.

  • Bake the cheesecakes for 15 minutes, or until they jiggle slightly in the center. Remove from the oven and transfer to the freezer for 15 minutes.

  • Meanwhile, chop remaining 1 cup of mango to the size of raisins. In a medium saucepan, over medium heat, add 1 tablespoon of butter. Stir in cinnamon and curry powder and cook for 1 minute, stirring constantly. Add chopped mango, 2 tablespoons of honey, lime juice, raisins and a pinch of salt. Bring to a boil for 1 minute then reduce heat to low. Cook for 10 minutes. Remove from heat and cool until cheesecakes are ready.

  • Once cheesecakes are cooled, remove the metal liners carefully. Serve 2 cheesecakes per plate. Garnish each cake with warm mango-raisin chutney and fresh mint on the side.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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