Mango Cheesecake:
Preheat the oven to
illing into chilled crust.Bake cheesecake at 325\u00b0F about 1
o cool before adding cheesecake mixture.
For Cheesecake:.
With an
f cold water. Puree the mango and orange juice and push
br>Add sour cream, eggs, mango puree, vanilla and lemon juice
Prepare vanilla pudding mix with mango nectar as the liquid. Mix
he warm gelatin solution to mango puree and blend well.
ater. Set aside.
Place mango, lemon juice, lemon rind, cinnamon
hile the cheesecake is baking, pour 1 cup of the mango nectar
Combine graham cracker crumbs and melted butter. Press into bottom of 8\" pan.
Mix cream cheese, cream, and sugar.
Add gelatine to hot water until completely dissolved. Add mango puree.
Add half of this mixture to the cream cheese mix. Pour this on top of graham cracker crust.
Refrigerate for 30 minutes. Pour remaining mango mix on top of chilled cheesecake.
Refrigerate overnight.
ne at a time, followed mango puree and vanilla.
Once
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
owl until dissolved; mix in mango puree. Transfer 1/2 cup
Cheesecake:
Combine 1st 3 ingredients;
Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.
ut into bars. Spoon on mango and sprinkle with reserved toasted
he center 2 inches of cheesecake are still slightly jiggly.
elatin in it. Add the mango puree to this. Keep aside
either you follow the original recipe and leave the chicken breasts
Topping: Combine 1 cup peaches, mango juice, sugar and cornstarch in