Gingersnap mango-lassi cheesecake minis
- Preparation Time40 mins
- Cooking Time35 mins
For the base
For the filling
For the topping
2) In a medium bowl, mix the crushed biscuits and the melted butter until all the crumbs are moist. Evenly divide into the foil liners and press the crumbs down until firm – a shot glass works well for this.
3) Bake for 5 minutes or until just set. Remove and evenly divide the crystallised ginger between the liners on top of the baked crust. Set aside to cool. Leave the oven on.
4) In a blender, put 80g of the mango, the yoghurt, honey, cardamom and rum extract then process until smooth. In a medium bowl, beat the sugar and cream cheese at medium speed until creamy. Stir in mango-yogurt smoothie mixture (lassi), then add the eggs and beat until smooth.
5) Pour the cheesecake batter into the foil liners, filling them 3/4 full. Refrigerate any leftover batter.
6) Bake the cheesecakes for 15 minutes, or until they jiggle slightly in the centre. Remove from the oven and transfer to the freezer for 15 minutes.
7) Meanwhile, chop the remaining mango to the size of sultanas. In a medium saucepan, over medium heat, add 1 tbsp of butter. Stir in the cinnamon and curry powder and cook for 1 minute, stirring constantly. Add the chopped mango, honey, lime juice, sultanas and a pinch of salt.
8) Bring to the boil for 1 minute then reduce the heat to low. Cook for 10 minutes. Remove from heat and cool until cheesecakes are ready.
9) Once cheesecakes are cooled, remove the metal liners carefully. Serve 2 cheesecakes per plate. Garnish each cake with warm mango-raisin chutney and fresh mint on the side.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.