Recipe courtesy of Dennis Deel
Gingersnap Mango-Lassi Cheesecake Minis
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 37
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 6
- Cholesterol
- 121
- Sodium
- 209
- Total: 1 hr 45 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 35 min
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.