Mini Mango Cheesecakes

A milestone birthday arrives for Geets. Celebrations ensue, the first being a girls trip to Washington DC. Our house fills with laughter, the popping of prosecco and the hum of a disorganized kitchen. It is hard to find your way around an unfamiliar house let alone the kitchen. My talented and eveready sous chefs, Nikita and Suju follow directions steadfastly. The parade of dishes start with drinks on the patio. A plate of bhel, koliwada shrimp and batata vadas is followed by an arugula, kumato and burrata salad. Buckwheat crepes are filled with boursin and crawfish. Oven roasted cod sits with cauliflower in garlic pepper sauce and shrimp chips. Lamb chops are served with eggplant lentils and roasted butternut squash. And then there's the trio of desserts. Sago coconut pudding with mango, a mango flan and mini mango cheesecakes.

My friendship with Geets is as old as the hills, some thirty odd years. We read each other's minds, finish each other's sentences and often sit in companionable silence. A wealth of stories to share about our children, husbands, holidays, replete with mishaps and mayhem, binds us together closely. With every visit, as she lives a few plane rides away, our friendship deepens and intensifies. A shoulder to cry on, a co-conspirator in all things food related, a real friend in need as the adage says, is what she is to me. 

I make these mini cheesecakes as I know she is a fan. These are easier to make than a big old cheesecake. Graham cracker crumbs are tossed with sugar and melted butter. Cream cheese, egg, sugar and vanilla is processed till smooth. The crumbs are pressed into mini cupcake holders and baked for short bit. Filling is spooned into the cupcakes. A dot of mango puree is ladled on and swirled with toothpicks. Baked in a water bath, these minis come out of the oven baked just right. Creamy, soft and delicious.



MINI MANGO CHEESECAKES
Makes 24


1 1/2 cups Graham Cracker Crumbs, made from 9 whole Graham Crackers pulsed in a food processor.
1/4 cup Icing or Confectioners Sugar
5 Tablespoons Butter, melted
8 oz Cream Cheese, at room temperature
1 Egg
1/2 teaspoon Vanilla Extract
1/3 cup Sugar
5 tablespoons Mango Puree


Put graham cracker crumbs in a bowl. Add icing sugar and melted butter to crumbs and mix with a fork till moist and crumbly. 

Heat oven to 350F.

Place mini cupcake holders into 24 mini muffin pans.

Put a heaping teaspoon of crumbs into each paper cup. Use most of the crumbs saving a few spoons in case you needs to add more to the cups.

Use a wooden muddler with a rounded end to press the crumbs. Your fingers work just as well. 

Place muffin pans on a sheet pan. 

Bake for 10 minutes.

Make the filling by processing cream cheese, egg, sugar and vanilla extract till smooth.

Take muffin pans out of the oven.

Drop heaping teaspoons of cream cheese into the cups. 

Dot each cup with a little mango puree. 

Take a toothpick and swirl the puree to create a design or pattern. I made paisleys.

Pour 4 cups of hot water around the muffin pans. 

Place sheet back in the oven and bake for 30 minutes. 

Shut off the oven and leave the cheesecakes in the oven for 25 minutes.

Take the cheesecakes out and cool on a wire rack for 10-15 minutes. 

Prise them out gently with a spatula or knife.

Peel the paper and enjoy the fruits of your labor!

Geets does enjoy the dinner along with the other invitees. Wine is decanted and drunk. Stories float around the table. The evening unwinds in a memorable fashion. Stuffed and sated, this dinner spearheads the birthday girl's celebrations, the first of many! I wish her joyous life, unbridled happiness and my shoulder if ever she needs it. 

Pin It