Isn't that the best thing about food? It evoke memories of good times, good food, and good friends!
I hope this Mini Mango Cheesecake brings wonderful memories for you and that you make it often. Tropical foods is the theme for #Sunday Supper this week, and when I think of tropical foods I think of mango's. They fit into this cheesecake perfectly. To see what everyone else made, read below.
(Makes 12 mini cheesecakes)
1 cup Vanilla Wafers, finely crushed
1/8 cup Butter, melted
12 ounces Cream Cheese, softened
1/3 cup Sugar
1/4 cup Whipping Cream
2 1/2 teaspoons Cornstarch
2 Eggs
1 Egg White
1/4 cup Vanilla Torani Flavoring
1 teaspoon Vanilla Extract
1 Mango
1 Passion Fruit
1/4 cup Sugar
Preheat oven to 350 degrees
Crush your vanilla wafers in a food processor.
If you do not have access to one, place the cookies in
a plastic zip bag, let the air out, and roll over
them with a rolling pin.
In a small bowl, mix together the vanilla wafer
crumbs and the butter.
This is the pan I used. It has little discs in the bottom
of each hole that enables the cheesecake to pop out easily.
You could also use a mini cupcake pan, but you may
have to use cupcake papers or cups. They are
bigger pans, so this recipe will not make as much.
bigger pans, so this recipe will not make as much.
Evenly distribute the crumbs into each hole. Then come
back and smooth them down. Set pan aside.
Cut your mango in to small pieces. If you are unsure of
the best way to cut your mango, you can find answers
at Mango.org. It is easy and they have a great video.
Use a large mixing bowl to combine your cream cheese,
sugar, whipping cream and cornstarch. Beat until smooth.
Add your eggs and egg white, one at a time, beating after each
addition. Beat in flavoring and vanilla.
Pour batter into each opening in your pan. Do not
fill all the way.
Place 3-4 pieces of mango in each little cheesecake.
Use a toothpick to submerge them.
Add additional batter if needed.
Add additional batter if needed.
Bake for 15 minutes at 350 degrees,
then turn the temp to 200 degrees and bake for 30-40 minutes.
Check with a toothpick to be sure they are done.
Cool for 5 minutes, then release with a knife
around the edges, and let cool completely before removing from pan.
While the cheesecakes are cooling, let's make a
passion fruit and mango sauce for our plate
and the top of the cheesecakes.
Cut your passion fruit in half.
Scoop out the seeds and run the seeds and the pulp
through a fine sieve. It will take a few minutes to do
this, and you will have to press the seeds to get all
the pulp. At this time, place your left over mango pieces
in the blender and puree.
Place the pureed mango and the passion fruit
juice on the stove. Add your sugar, and bring mix to a boil.
Let boil for 4-5 minutes, until it begins to thicken.
Once thick, remove from heat and let cool.
Garnish plate with sauce and the pour a little on center
of cheesecake. Enjoy!
Thank you for joining me today!
I hope you will visit other bloggers who are participating in
#Sunday Supper today and check out all their
tropical foods!
Let boil for 4-5 minutes, until it begins to thicken.
Once thick, remove from heat and let cool.
Garnish plate with sauce and the pour a little on center
of cheesecake. Enjoy!
Thank you for joining me today!
I hope you will visit other bloggers who are participating in
#Sunday Supper today and check out all their
tropical foods!
Thank you to our hosts this week, Cindy Kerschner of Cindy’s Recipes and Writings
and Marlene Baird of Nosh My Way.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy.
You can sign up by clicking here: Sunday Supper Movement.
and Marlene Baird of Nosh My Way.
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- Ube Panna Cotta by The Joyful Foodie
- Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers
Would you like to join the Sunday Supper Movement? It’s easy.
You can sign up by clicking here: Sunday Supper Movement.
What a great treat and so nice it makes little cheesecakes. I have a pan similar to that and now I have another thing to make in it.
ReplyDeleteTeri, I was a recipe saver back then, too---I need to go back through those old recipes, too! Your cheesecakes look marvelous!!!
ReplyDeleteLove these beauties and they're calling my name since I love love love mangoes :)Would love to try !
ReplyDeleteSuch a lovely cheesecake! Love the passion fruit addition too!
ReplyDeleteYour cake is beautiful and I loved reading about your memories with your "little" boy! I used to keep my recipes in a binder with clippings and notes as well. I started blogging to capture them in an easy to use place. Now I'm creating more than copying! LOL! Can't leave things alone!
ReplyDeleteThese are so cute! I love mini desserts.
ReplyDeleteI could eat a plateful of these cheesecakes!
ReplyDeleteI just love that passionfruit/mango sauce. I can think of a ton of other things on which to use it as well.
ReplyDeleteSo sweet! Memories and food go hand in hand.
ReplyDeleteOh how perfect! Loving this combo
ReplyDeleteI love that all your cookbooks and recipes are riddled with notes of past family events, milestones and memories. What a fun thing to have to look back on! I love the contrast of passion fruit and mango with cheesecake. Such a delicious combo.
ReplyDeleteSo cute and SO yummy!!
ReplyDeleteI love your presentation of these mini mango cheesecakes. And I know they taste great!
ReplyDeleteLove the mini size of these! Great way to not overeat dessert.
ReplyDeleteYum! Found you at the Lou Lou Girls Fabulous Party! Thanks for sharing and I will be pinning for sure! :)
ReplyDeleteI'm loving this! I'm always so impressed by your masterpieces. Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Mother's Day! Lou Lou Girls
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