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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blender Mango Cheesecake

Recipe Tags: Cheesecake Recipes

Date Added: December 07, 2009


1 1/2 Cups Graham Crackers
1/2 Cup Coconut (1oz)
1 1/2 Teaspoons Cinnamon (or more, to taste)
2 1/2 Tablespoons Sugar confectioner'
Cup Butter
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1. FILLING: 2 1/2 tbsp.

2. gelatin 1 1/4 tbsp. grated lemon rind 2 tbsp.

3. lemon juice 1/2 c. boiling water 1/2 c. sugar 3 egg yolks 3/4 lb.

4. cream cheese 1 lb. mashed mango pulp 1/2 c. cold water 1 1/2 c.

5. sour cream 2/3 c. cream Mix the crushed graham crackers, co Chill until ready to use.

6. Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.

7. Add the sugar, egg yolks and softened cream cheese.

8. Whirl on high speed for another 30 seconds. Add the mango pulp (keep some aside for the top of the cake), cold water and sour cream.

9. Blend until all the ingredients are well mixed.

10. Pour into the prepared crust and chill until firm.

11. Whip the cream and gelatin fold in the reserved mango pulp.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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