My Culinary Trial Room

Well Valentine's day is around the corner and you will be having that uncanny feeling to do something nice and romantic to conquer your man. And what better way than food or to be more precise desserts. I have been getting a few requests to share dessert ideas that have no chocolate in them. Well not my kind but I liked the idea. Valentine's day is all about chocolates but this year I thought of taking the road less traveled and in comes mango. These mango mini cheesecakes are the perfect end to your valentines day dinner and what is great about them is that these are make ahead desserts. Grab one and share it between your love and all is well in the world.

This recipe doesn't make too much of cheesecake which is fine for us but if you are feeding a large crowd then triple the recipe and bake in a 8 inch or 9 inch springform pan. Also if are a fan of portion control then make them into cupcakes. All you need to do is reduce the baking time to 18-22 mins.

Prep time: 15 mins; Cook time: 25 mins; Makes: 3 mini cheesecakes

~*What U Need*~
Graham cracker crumbs - 3/4 cups
Unsalted butter - 3 tbsp, melted

For the filling:
Mango puree - 1 1/4 cup
Cream cheese - 8 oz, room temperature
Sugar - 1/4 cup
Sour cream - 1/4 cup
Lemon juice - 1 tsp
Egg - 1
All purpose flour - 2 tbsp

For the Mango glee
Mango puree - 1/2 cup
Lemon juice - 1 tsp
Water - 3 tbsp
Gelatin powder - 1 tsp

How I Made it:
Preheat oven to 350°F. In a medium bowl add melted butter and crumbs and stir until evenly moistened. Press the crumb mixture firmly onto the cheesecake pans. Bake for 6-8 mins or until golden brown. Cool completely.
For filling:
Lower the oven temperature to 300F. Beat cream cheese, sour cream, sugar , salt, and lime juice in large bowl until smooth. Add egg and beat well. Add flour and combine. Add the mango puree and beat until well blended. Pour evenly into the springform pans. Bake for 30-35 mins. The edges will be set but the center might have a slight jiggle. Cool completely.

Sprinkle gelatin over the water and allow to bloom for 5 mins. Add mango puree, lemon juice in a saucepan and bring to boil. Once it starts boiling add gelatin and combine very well. Set aside for cooling for about 15 minutes. Then gradually add glee over the cooled mango cheese cake. Refrigerate uncovered overnight.