Peach And Raspberry Cheesecake With Mango Coulis - cooking recipe

Ingredients

30 None squares graham crackers
6 tbsp unsalted butter, melted
2 pkg (8 oz each) light cream cheese, softened
1/2 cup granulated sugar
1 tbsp lemon juice
3 None peaches, pitted and cut into wedges
1 cup raspberries
None None FOR THE MANGO COULIS
2 None mangoes, peeled, pitted and chopped
2 tbsp powdered sugar
1 tbsp lemon juice

Preparation

Place graham crackers in a food processor and process until fine crumbs form. Add butter and pulse until combined.
Press crumb mixture into bottom and sides of six 3-inch tart pans with removable bottoms. Alternatively, use one 9-inch tart pan. Refrigerate for 30 mins, until firm.
Beat cream cheese, granulated sugar and lemon juice in large bowl with an electric mixer until smooth. Divide evenly among tart crusts. Chill for 30 mins.
For the mango coulis, place mangoes, powdered sugar, lemon juice and 2 tbsp water in a blender. Blend until smooth. Strain through a fine sieve.
Arrange peaches and raspberries on tarts and drizzle with mango coulis.