Wednesday, January 9, 2013

Mini Mango-White Chocolate Cheesecakes

I've been in the kitchen a lot lately. So I was too tired (or just lazy) to even take my camera out of its bag...thus the phone pictures.

Mini Mango-White Chocolate Cheesecakes
Makes 12


  • 4 whole graham crackers
  • 1/4 cup sugar
  • 1-1/2 Tbsp butter, melted
Cheesecake: (adapted from Gourmet Baking, my new obsession)
  • 1 (8 oz) pkg cream cheese
  • 3-1/2 oz. sugar
  • 1 egg
  • 2 oz white chocolate
  • 5 oz mango puree (I blended frozen mangoes)
Topping: (from HERE)
  • 1/2 c mango puree
  • 1/4 c hot water
  • 1/2 Tbsp gelatin
  • About 1/4 c white chocolate
  • wax paper, sharp knife, cutting board, ruler, sandwich bag

Preheat oven to 325.
To crush the graham crackers, place them in a large ziploc bag and use a rolling pin to crush them until the pieces are very fine. Mix the graham cracker with the sugar and then the butter. Spoon about a tablespoon of the crust into each cheesecake well and smush it down with your thumb. Bake for 5-8 minutes. Let cool completely.
Turn heat to 300.
Beat together cream cheese and sugar. Add the egg and mix well. Mix in the white chocolate then the mango puree. Pour over the cooled crusts. Bake in a water bath for 40-50 minutes until the edges are set. (Note: if you're using a pan with removable bottoms like I did, don't do the water bath because it leaks into the pan slightly. Try just baking it for about 20 minutes.) Let cool at room temperature and then refrigerate for at least an hour before adding the topping.
For the topping, dissolve the gelatin in the hot water. Let it cool until it is just warm and then mix with the mango puree. Pour onto the set cheesecakes. Refrigerate for at least an hour before adding decorations.
For the decorations, Take a piece of wax paper and cut squares into it using a ruler and sharp knife (I did about 1 inch squares). Place that on another piece of wax paper. Melt your chocolate in the microwave for 30 seconds then stir vigorously. If it still isn't smooth, melt longer in 10 second increments stirring each time. Pour the chocolate into a sandwich bag and cut a small hole in the corner. Use that to pipe the chocolate over the squares (see pictures below). Remove top piece of wax paper and refrigerate.

Decorate your cheesecakes with the chocolate squares and you're all done. Easier than my amount of typing would lead you to believe.

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