Mango Kulfi Cheesecake

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  • 15 min prep
  • 6 hr 5 min total
  • Makes 18 servings, 1 piece (80 g) each.


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Mango Kulfi Cheesecake Recipe

Ingredients

  • 18 Peek Freans Ginger Crisps, finely crushed (about 1-1/2 cups)
  • 2 Tbsp. butter, melted
  • 3 pkg. (250 g each) brick light cream cheese, softened
  • 1/2 cup sugar
  • 1-3/4 cups canned sweetened mango pulp, divided
  • 2 Tbsp. cornstarch
  • 1 tsp. ground cardamom
  • 3 eggs

Instructions

  • Heat  oven to 350ºF.
  • Mix  ginger crisp crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese spread and sugar with mixer until well blended. Add 1 cup mango pulp, cornstarch and cardamom; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake  50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate cake 4 hours. Meanwhile, bring remaining mango pulp to boil on high heat; simmer on medium heat 4 min. or until reduced to 1/2 cup, stirring frequently. Cool. Refrigerate until ready to use.
  • Top  cheesecake with mango pulp just before serving.

Recipe Tips

Special ExtraGarnish cheesecake with fresh mango slices or chopped toasted pistachios just before serving.

Size-WiseSavour a serving of this crowd-pleasing dessert on special occasions.

Food FactsAvailable in most Indian grocery stores, the sweetened mango pulp has a thick consistency with concentrated mango flavour.

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Nutrition Information

Makes 18 servings, 1 piece (80 g) each.

Nutrition per serving:

  • Calories 210 
  • Total fat 12 g
  • Saturated fat 7 g
  • Cholesterol 65 mg
  • Sodium 250 mg
  • Carbohydrate 22 g
  • Dietary fibre 0 g
  • Sugars 16 g
  • Protein 5 g
  • Vitamin A 30 %DV
  • Vitamin C 35 %DV
  • Calcium 6 %DV
  • Iron 4 %DV