LAYERED HONEY-MANGO CHEESECAKE
The supplier of my business sells homemade yogurt mix and since I tried one, I've always loved making fresh yogurt at home. I also bought a pack of graham crackers recently... not the easiest item to find if you live far away from the States, but nevertheless one of my favourite childhood snacks. I made this cheesecake to stop myself from munching on the graham crackers.
Provided by ambernova
Categories Cheesecake
Time 3h
Yield 1 pie
Number Of Ingredients 28
Steps:
- Preheat oven to 325°F In a large bowl combine all the ingredients for the crust and mix well with a spoon the batch becomes evenly moist. Transfer the batch to a pie plate and press evenly to form the crust.
- Beat cream cheese, yogurt and honey with a mixer (egg beaters). As the batter gets smoother, add sugar spoonful by spoonful, followed by lemon juice, lemon rind, egg by egg, gelatin solution, and vinegar. Pour over the crust and bake for 45 minutes.
- Beat egg, mix with gelatin and water. Set aside.
- Place mango, lemon juice, lemon rind, cinnamon, sugar, and salt in the saucepan over high heat and keep stirring until it becomes mango compote. As the fruit continues to simmer it will lose a lot of water, so keep a jug of water next to you and add 1/4 cupfuls of water every other minute to keep its consistency. Add balsamic vinegar while cooking.
- When the compote is cooked, lower the heat. Add the egg-gelatin mixture spoonful by spoonful while continuing to stir the compote thoroughly. Simmer over low heat. Add honey and rum, mix well.
- Pour mango topping on top of the baked cheesecake and allow to set. Serve chilled.
Nutrition Facts : Calories 2272.6, Fat 85.7, SaturatedFat 46.5, Cholesterol 821.5, Sodium 1414.6, Carbohydrate 363.6, Fiber 8, Sugar 323.3, Protein 36.6
MANGO LAYER CAKE
Sweet-tart mangoes impart a terrific tropical taste to a cake that relies on a mix and creamy canned frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 9-inch rounds.
- On serving plate, place 1 cake, rounded side down. Spread with half of the frosting; top with half of the mangoes and half of the coconut. Top with second cake, rounded side up. Spread with remaining frosting; top with remaining mangoes and coconut. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 39 g, TransFat 2 g
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