Elements Mango Tango Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Tweaked recipe from the Elements Global Cuisine chef, Catherine Pawelek, featured in St. Pete Times. Ingredients:
crust |
2 cups of finely ground gingersnap cookies |
1/2 cup unsalted melted butter |
1/4 tsp of nutmeg |
1/4 tsp of cinnamon |
filling |
24 ounces of neufchatel cheese cheese softened to room temperature |
1/2 cup of splenda |
4 eggs |
1 tsp of vanilla |
1 lemon zested, finely grated |
1/4 cup of mango puree |
1/2 cup of diced mango |
1 tablespoon of mango schnapps |
1 1/2 pints sour cream |
Directions:
1. Preheat oven to 325 degrees.
2. Prepare the crust.
3. Crush the cookies with a rolling pin, then whirl in a food processor to a fine crumb.
4. Combine with butter and spices, until moistened.
5. Lightly coat the bottom of a 10 inch springform pan with nonstick cooking spray.
6. Press crumbs on the bottom and up the side of the pan.
7. Refrigerate until the filling is mixed.
8. Double wrap the outside of the pan with aluminum foil.
9. In a mixer, beat the cream cheese on low speed for about 20 seconds and gradually add splenda and keep beating one or two minutes.
10. Scrape down the sides and bottom of the mixing bowl.
11. Add the eggs, one at a time and continue to beat until well blended. Add the vanilla, lemon zest, mango puree, diced mango, mango schnapps.
12. Finally stir in the sour cream.
13. do not over beat.
14. pour into prepped crust.
15. Bake cheesecake in a water bath in preheated oven for one hour.
16. Do not over bake, or the cake will be dry.
17. Remove from hot water bath, carefully.
18. Refrigerate for at least 3 hours.
19. The filling will seem soft and unset, but with thorough chilling, it will firm up and solidify.
20. run a sharp knive along sides and open the springform pan and unmold.
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