20 de febrero de 2016

Greek Yogurt Mango Cheesecake RECIPE FOR TODAY

Greek Yogurt Mango Cheesecake_Top

Greek Yogurt Mango Cheesecake
Originally adapted from A Baking Girl
Graham Cracker Crust
  • 8 graham cracker sheets (rectangles)
  • 3 tablespoons almond milk
  • 2 cups Nonfat Plain Greek Yogurt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 3 mangoes
  1. Use a blender or food processor to crush the graham crackers into small crumbs.
  2. Add the almond milk to the graham cracker crumbs and mix together.
  3. Pour the crumb mixture into an 8 inch spring form pan. Press the crumbs flat so that they cover the bottom of the dish.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. In a blender, puree the mangoes until it forms a liquid-like consistency. Then set aside in a bowl.
  6. In a blender or food processor, combine eggs, yogurt and vanilla.
  7. Scoop out 2 cups of the mango puree and add to the egg-yogurt-vanilla mixture. Continue to blend.
  8. Add cornstarch and pinch of salt and blend again.
  9. Pour filling on top of the graham cracker crust in your dish.
  10. Bake in oven for 35 minutes or until it’s slightly jiggly in the center and the sides pull away slightly from the edge of the pan.
  11. Let it cool at room temperature.
  12. Pour the rest of the mango puree on top of the cheesecake.
  13. Put in the fridge and chill for 2-3 hours.
  14. Optional: Arrange sliced mangoes on top of cake for decoration.

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