Mango Kulfi Cheesecake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Mix ginger crisp crumbs and butter; press onto bottom of 9-inch springform pan.

3. 3

   Beat cream cheese spread and sugar with mixer until well blended.

4. 4

   Add 1 cup mango pulp, corn starch and cardamom; mix well.

5. 5

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

6. 6

   Pour over crust.

7. 7

   Bake 50 min.

8. 8

   or until centre is almost set.

9. 9

   Run knife around rim of pan to loosen cake; cool completely before removing rim.

10. 10

    Refrigerate cake 4 hours.

11. 11

    Meanwhile, bring remaining mango pulp to boil on high heat; simmer on medium heat 4 min.

12. 12

    or until reduced to 1/2 cup, stirring frequently.

13. 13

    Cool.

14. 14

    Refrigerate until ready to use.

15. 15

    Top cheesecake with mango pulp just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.