|
Ingredients
Serves 12
Crust:
8 gingersnaps (3/4 cup), look for a low-fat
variety
1 tablespoon sugar
Butter-flavored vegetable oil cooking spray
Mango Puree:
2 ripe mangoes, 1 for puree, 1 for decoration
¼ teaspoon ground ginger
3 tablespoons
brown sugar
1 tablespoon lime juice
Cheesecake:
20 ounces (2 ½ cups) low-fat cottage cheese
12 ounces reduced-fat (1/3 less fat) cream cheese,
softened
1 cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla
1 whole egg
2 egg whites
1 cup (8 ounces) reduced-fat sour cream
Optional garnish:
Spring of fresh mint
|
|
![]()
Light Mango Cheesecake
You won’t miss the calories in this creamy confection. This cake needs time to
chill, so it is probably best to make it the day before you plan to serve it.
1. Preheat oven to 325°.
Process gingersnaps with sugar in food processor until finely ground. Spray an
8-inch spring form pan with cooking spray and press cookie crumbs on bottom and
around sides of the pan. Bake for 5 minutes. When cool, wrap the pan in
heavy-duty or two layers aluminum foil to keep the pan waterproof.
2. Peel
1 mango and cut up over a saucepan. Simmer with ¼ cup water and ginger until
softened. Remove from heat. Add brown sugar and lime juice. Cool slightly. Set aside.
3.
Puree in food processor until smooth. Set aside p
uree
cottage cheese in processor until very smooth. Add the cream cheese, sugar, and
cornstarch and process until incorporated. Add vanilla, eggs, and sour
cream and process until smooth. Bring some water just to boil to use as a water
bath while you complete the assembly of the cake.
4. Put
half of the mixture in the spring form pan, smooth, and spoon half of mango
puree over the cream cheese. Add the rest of the cream cheese and then spoon remainder
of mango puree on top. With a knife held upright, gently swirl the puree through
the cheesecake to create a marbled look.
5. Put
the cake into a large roasting pan. Place pan in upper third of oven. Pour hot
water in until it comes 1-2 inches up the sides of the pan. Bake for 50 minutes.
6. Turn
oven off. Leave cake in turned off oven for another 50 minutes. Remove from oven
and let cool for 2 hours. Refrigerate, covered, overnight.
7. When
ready to serve, peel and slice the two fat cheeks of the remaining mango. Fan
the slices over the middle of the cake and nestle mint in the middle.
 Stumble It!
archive »
|
