Simple Mango Cheesecake Recipe


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This recipe, when compared to a traditional recipe, has a 29% reduction in calories, a 42% reduction in carbohydrates and a 57% reduction in sugar because it uses Splenda as a sugar substitute. For the sweetest flavor, choose ripe mangoes.

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  • Crust:
  • 1 1/2 C. graham cracker crumbs
  • 1/3 C. butter, melted
  • 1/4 C. Splenda Sugar Blend for Baking
  • Filling:
  • 3 large ripe mangoes, peeled and coarsely chopped
  • 3 8 oz. pkg. reduced-fat cream cheese
  • 1/2 tsp. almond extract
  • 4 large eggs
  • 2 Tbs. Splenda Sugar Blend for Baking
  • 2/3 C. Splenda Sugar Blend for Baking
  • Optional Garnishes: mango slices, kiwi slice, and strawberry slices

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For crust, preheat oven to 325 degrees. Combine graham cracker crumbs, Splenda Sugar Blend for Baking and butter, mixing well. Firmly press crumb mixture in bottom and 1-inch up the side of a 9-inch spring form pan. Bake for 12 minutes. Cool on a wire rack. For Filling: combine mango and 2 Tbs. of Splenda Sugar Blend for Baking in a blender or food processor; process until smooth. Set aside. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Sugar Blend for Baking and almond extract. Add eggs, one at a time, beating just until blended after each addition (do not over beat). Add mango purée and beat just until blended. Pour

mixture into prepared crust. Bake for 1 hour and 20 minutes or until center is almost set. Remove from oven and cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake and release sides of pan. Garnish with mango, kiwi and strawberry slices.

Note: To ripen mangoes, place them in a paper bag at room temperature. Once ripened, mangoes can be stored in a plastic bag and placed in the refrigerator for several days.

Yield: 12 servings

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