GINGERSNAP MANGO-LASSI CHEESECAKE MINIS
Steps:
- Preheat oven to 350 degrees F. Line a standard size 12 cup muffin tin with foil cup liners; spray with cooking spray.
- In a medium bowl, mix crushed cookies and 2 tablespoons of the melted butter until all crumbs are moist. Evenly divide into muffins tins. Press crumbs until firm. A shot glass
- works well. Bake for 5 minutes or until just set. Remove and evenly divide crystallized ginger on top of baked crust. Set aside to cool. Leave oven on.
- Meanwhile, in a blender, put 1/3 cup mango, yogurt, 1 tablespoon 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.
- Pour cheesecake batter into the baking cups, filling them 3/4 full. Refrigerate any leftover batter.
- Bake the cheesecakes for 15 minutes, or until they jiggle slightly in the center. Remove from the oven and transfer to the freezer for 15 minutes.
- Meanwhile, chop remaining 1 cup of mango to the size of raisins. In a medium saucepan, over medium heat, add 1 tablespoon of butter. Stir in cinnamon and curry powder and cook for 1 minute, stirring constantly. Add chopped mango, 2 tablespoons of honey, lime juice, raisins and a pinch of salt. Bring to a boil for 1 minute then reduce heat to low. Cook for 10 minutes. Remove from heat and cool until cheesecakes are ready.
- 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.
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