Mango Cardamom Cheesecake
Updated: Jun 17, 2022
By Hetal Bulsara
@a_taste_of_home_with_love
Local foodie and recipe creator, Hetal Bulsara is a gifted home cook and mother of two who tells a story with each recipe she creates. It is always exciting to have a new creator work with The Spice Merchant and with Hetal's food photography skills and delectable recipes she is no exception.
This recipe produces a heavenly cheesecake that’s creamy, flavourful and addicting. The size makes it a perfect bite. It’s really easy to make and tried and tested to be a crowd pleaser!
Yields: 12-15 mini cheesecakes
INGREDIENTS:
Crust
12 Graham crackers
2 1/2 tbsp Melted butter
2 tbsp Sugar
½ tsp Crushed (or powdered) Kerala Green Cardamom
Filling
300g Cream cheese (room temperature)
⅓ cup Mango pulp (available at Superstore or Walmart)
¾ cup Sugar
1/2 Tsp Salt
1 Large egg (room temp)
2 Egg yolks (room temp)
2 tsp All purpose flour
1 tbsp crushed & peeled (or powdered) Kerala Green Cardamom
Topping (Optional)
Pinch of crushed & peeled Kerala Green Cardamom
230 ml Whipped cream
1/2 Cup Icing sugar
1 tsp Vanilla extract
1/2 Mango, sliced thinly
INSTRUCTIONS
Crust
Preheat the oven to 350C and prepare a cupcake or muffin tray with cupcake liners,
Use a processor or clear bag to crush the Graham crackers, then add the melted butter and stir until combined.
Place 1 ½ tablespoons in each cup, then press down using a small cup or shot glass until flat. Bake for 7 minutes.