Recipe

Mango Kulfi Cheesecake

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• Prep: 15 min.
• Servings: 18
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What You Need!

18 Peek Freans Ginger Crisps, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
3 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup sugar
1-3/4 cups canned sweetened mango pulp, divided
2 Tbsp. cornstarch
1 tsp. ground cardamom

3 eggs

Make It!

HEAToven to 350ºF.

MIX ginger crisp crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese spread and sugar with mixer until well blended. Add 1 cup mango pulp, cornstarch and cardamom; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate cake 4 hours. Meanwhile, bring remaining mango pulp to boil on high heat; simmer on medium heat 4 min. or until reduced to 1/2 cup, stirring frequently. Cool. Refrigerate until ready to use.

TOP cheesecake with mango pulp just before serving.

Special Extra:

Garnish cheesecake with fresh mango slices or chopped toasted pistachios just before serving.

How to Soften Cream Cheese:

Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 sec. or until slightly softened.

Note:

Pour leftover mango pulp into airtight container; freeze up to 1 month. Thaw in refrigerator, then use to prepare your favourite sauce or dessert.

Size-Wise:

Savour a serving of this crowd-pleasing dessert on special occasions.

Nutritional Information

(per serving)
Serving Size = 1 piece (80 g)