Layered Honey-Mango Cheesecake Recipe

Name: Layered Honey-Mango Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 8 whole honey graham crackers, finely crushed; 2 tablespoons brown sugar; 1 tablespoon plain yogurt; 1/4 cup melted butter or 1/4 cup margarine; 1 dash salt; 1 dash orange juice; Bottom layer; 1 ounce cream cheese (for example Philadelphia); 1 cup plain yogurt; 1/4 cup honey; 1/4 cup sugar; 1 lemon, juice of; 1/2 lemon, rind of; 2 eggs; 1/2 sheet gelatin, dissolve in water; 1 dash balsamic vinegar; Mango topping; 1 egg; 1/2 sheet gelatin, dissolve in water; 1/4 cup water; 1 large mango, finely chopped; 1 lemon, juice of; 1/2 lemon, rind of; 1 teaspoon cinnamon; 3 tablespoons sugar; 1 dash salt; water; 1 dash balsamic vinegar; 1/4 cup honey

Servings: persons

Crust
8 whole honey graham crackers, finely crushed
2 tablespoons brown sugar
1 tablespoon plain yogurt
1/4 cup melted butter or 1/4 cup margarine
1 dash salt
1 dash orange juice
Bottom layer
1 ounce cream cheese (for example Philadelphia)
1 cup plain yogurt
1/4 cup honey
1/4 cup sugar
1 lemon, juice of
1/2 lemon, rind of
2 eggs
1/2 sheet gelatin, dissolve in water
1 dash balsamic vinegar
Mango topping
1 egg
1/2 sheet gelatin, dissolve in water
1/4 cup water
1 large mango, finely chopped
1 lemon, juice of
1/2 lemon, rind of
1 teaspoon cinnamon
3 tablespoons sugar
1 dash salt
water
1 dash balsamic vinegar
1/4 cup honey
1 dash jamaican rum

1
Preheat oven to 325u00b0F 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.
2
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.
3
Beat egg, mix with gelatin and water. Set aside.
4
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.
5
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.
6
Pour mango topping on top of the baked cheesecake and allow to set. Serve chilled.

1151

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Crust, 8 whole honey graham crackers, finely crushed, 2 tablespoons brown sugar, 1 tablespoon plain yogurt, and more.

Yes, Layered Honey-Mango Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Layered Honey-Mango Cheesecake

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