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Title: Manmatha Mango Cheesecake
Categories: Dessert
Yield: 10 Servings
| 1 | pk | Cream cheese (8oz); softened and cut into pieces |
| 1 | lb | Ricotta cheese |
| 1 | c | Sugar |
| 2 | tb | Flour |
| 6 | Eggs | |
| 1/2 | c | Mango puree (peel, slice and whirl in blender) |
| 1 | tb | Lemon juice |
| 1 | tb | Crytallized ginger; diced |
| 1 | c | Mango; diced |
| 1/3 | c | Mango marmalade |
Prehat oven to 375 degrees. Butter an 8-inch springform pan, dust with sugar and set aside. Fit an electric mixer with the paddle attachment and place the crream cheese in the bowl. Beat until quite soft. Ass the ricotta and mix well. Slowly beat in the sugar and flour. Beat in the eggs one at a time. Add the mango puree and lemon juice and mix well. Add the ginger and stir just to incorporate. Pour mixture into prepared pan and sprinkle with diced mango. Gently smooth over. Place pan on a cookie sheete and bake for 1 hour. Turn the heat off and let the cheesecake sit in the oven for another hour. Let cool to room temperature before slicing. To serve drizzle plate with mango marmalade and place a slice of cheesecake on top.
Nutrtional info per serving: 433 cal; 14g pro, 49g carb, 21g fat (43%)
Source: Miami Herald 6/23/95
Formatted 7/30/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
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