Layered Honey-Mango Cheesecake |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 8 |
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The supplier of my business sells homemade yogurt mix and since I tried one, I've always loved making fresh yogurt at home. I also bought a pack of graham crackers recently... not the easiest item to find if you live far away from the States, but nevertheless one of my favourite childhood snacks. I made this cheesecake to stop myself from munching on the graham crackers. Ingredients:
8 whole honey graham crackers, finely crushed |
2 tablespoons brown sugar |
1 tablespoon plain yogurt |
1/4 cup melted butter or 1/4 cup margarine |
1 dash salt |
1 dash orange juice |
1 ounce cream cheese (for example philadelphia) |
1 cup plain yogurt |
1/4 cup honey |
1/4 cup sugar |
1 lemon, juice of |
1/2 lemon, rind of |
2 eggs |
1/2 sheet gelatin, dissolve in water |
1 dash balsamic vinegar |
1 egg |
1/2 sheet gelatin, dissolve in water |
1/4 cup water |
1 large mango, finely chopped |
1 lemon, juice of |
1/2 lemon, rind of |
1 teaspoon cinnamon |
3 tablespoons sugar |
1 dash salt |
water |
1 dash balsamic vinegar |
1/4 cup honey |
1 dash jamaican rum |
Directions:
1. Preheat oven to 325°F In a large bowl combine all the ingredients for the crust and mix well with a spoon the batch becomes evenly moist. Transfer the batch to a pie plate and press evenly to form the crust.
2. Beat cream cheese, yogurt and honey with a mixer (egg beaters). As the batter gets smoother, add sugar spoonful by spoonful, followed by lemon juice, lemon rind, egg by egg, gelatin solution, and vinegar. Pour over the crust and bake for 45 minutes.
3. Beat egg, mix with gelatin and water. Set aside.
4. Place mango, lemon juice, lemon rind, cinnamon, sugar, and salt in the saucepan over high heat and keep stirring until it becomes mango compote. As the fruit continues to simmer it will lose a lot of water, so keep a jug of water next to you and add 1/4 cupfuls of water every other minute to keep its consistency. Add balsamic vinegar while cooking.
5. When the compote is cooked, lower the heat. Add the egg-gelatin mixture spoonful by spoonful while continuing to stir the compote thoroughly. Simmer over low heat. Add honey and rum, mix well.
6. Pour mango topping on top of the baked cheesecake and allow to set. Serve chilled.
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