Recipe of Favorite Mini Mango Cheesecake

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The ingredients needed to make Mini Mango Cheesecake:

1. Take For the crust:
2. Get graham crackers
3. Get unsalted butter melted
4. Make ready For the cheesecake:
5. Get room temperature cream cheese 8oz
6. Take sugar
7. Make ready egg
8. Make ready sour cream
9. Get lemon/lime juice
10. Take tsp/ pinch of salt
11. Prepare cornstarch
12. Make ready mango purée
13. Get For mango Glee/glaze:
14. Make ready mango purée
15. Make ready lemon/lime juice
16. Take gelatin powder
17. Prepare water

Steps to make Mini Mango Cheesecake:

1. Make a crust: Preheat the oven for 300F. Line the muffins tins with cupcakes liners and set aside.
2. Using a food processor pulse the graham crackers into a fine crumb. Transfer into the bowl and add the melted butter combine well.
3. Press 11/2-2tbsp of crumb mixture firmly onto the bottom of the cupcakes liners.
4. 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.
5. 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.
6. For Glee/Glazed: while waiting for cake completely cool. Let’s start make the glaze. Bloom gelatin with water for 5 minutes.
7. 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.
8. 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 😊

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