Blender Mango Cheesecake

16 ingredients
9 steps

Ingredients

  • 1 1/2 cups graham crackers/wafers crushed
  • 1/2 cup coconut dessiccated
  • 1 1/2 teaspoons cinnamon
  • 2 1/2 tablespoons sugar
  • 23 cup butter melted
  • 2 1/2 tablespoons gelatin, unflavored
  • 1 1/4 tablespoons lemon zest grated
  • 2 tablespoons lemon juice
  • 1/2 cup water boiling
  • 1/2 cup sugar
  • 3 each egg yolks
  • 3/4 pound cream cheese
  • 1 pound mango pulp mashed
  • 1/2 cup water cold
  • 1 1/2 cups sour cream
  • 23 cup cream

Directions

  1. 1
    Mix the crushed graham crackers, and chill until ready to use.
  2. 2
    Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.
  3. 3
    Add the sugar, egg yolks and softened cream cheese.
  4. 4
    Whirl on high speed for another 30 seconds.
  5. 5
    Add the mango pulp (keep some aside for the top of the cake), cole water and sour cream.
  6. 6
    Blend until all the ingredients are well mixed.
  7. 7
    Pour into the prepared crust and chill until firm.
  8. 8
    Whip the cream and gelatin fold in the reserved mango pulp.
  9. 9
    Spread over the cake and serve.

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