Mango Lassi Cheesecake Recipe By Tasty

Steps:

• Preheat your oven to 190°C (375°F).
• Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
• Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
• Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
• Using a blender, puree mangos until smooth. Set aside.
• In a large bowl, whisk together cream cheese and sugar until smooth.
• Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
• Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
• Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
• In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
• Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
• Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
• Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
• Enjoy!

Steps:

• For crust:
• Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
• For filling:
• Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
• Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.

Steps:

• 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.

Steps:

• Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
• Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
• Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
• Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.