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Mango Poppy Seed Dream Cheesecake!
Plat : CakesPortions
12
portionsTemps de préparation
30
minutesTemps de cuisson
50
minutesCalories
520
kcalIngredients
For the Chocolate Crust:
1 1/2 cups crushed chocolate cookies
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz.) blocks cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1/2 cup mango puree
1 teaspoon vanilla extract
3 tablespoons poppy seeds
For the Mango Gelée:
2 ripe mangos, peeled and pureed
1/4 cup white sugar
1 tablespoon lemon juice
2 teaspoons gelatin, dissolved in 3 tablespoons hot water
For Garnish:
Poppy seeds for sprinkling
Fresh mango slices
Directions
- Preheat oven to 350°F (175°C). Combine the crushed cookies with melted butter and press into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
For the filling, beat the cream cheese with sugar and flour until smooth. Add eggs one at a time, then stir in sour cream, mango puree, vanilla, and poppy seeds. Pour over the crust.
Bake for 50 minutes. Turn off the oven, leave the cheesecake inside with the door closed for 1 hour to set. Remove and allow to cool completely.
For the mango gelée, mix the pureed mango with sugar and lemon juice. Stir in the dissolved gelatin until well combined. Pour over the cooled cheesecake and refrigerate until set, about 2 hours.
Before serving, sprinkle with additional poppy seeds and garnish with fresh mango slices.
