Blender Mango Cheesecake



INGREDIENTS:

1 1/2 c Crushed graham crackers

1/2 c Desiccated coconut

1 1/2 ts Cinnamon

2 1/2 tb Sugar

2/3 c Melted butter

filling: 

2 1/2 tbsp. gelatin

1 1/4 tbsp. grated lemon rind

2 tbsp. lemon juice

1/2 c. boiling water

1/2 c. sugar

3 egg yolks

3/4 lb. cream cheese

1 lb. mashed mango pulp

1/2 c. cold water

1 1/2 c. sour cream

2/3 c. cream

DIRECTIONS:

1. Mix the crushed graham crackers, co Chill until
ready to use. 

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

3. Add the sugar, egg yolks and softened cream
cheese. Whirl on high speed for another 30 seconds. 

4. Add the mango pulp (keep some aside for the top
of the cake), cold water and sour cream. Blend until
all the ingredients are well mixed. 

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

6. Whip the cream and gelatin fold in the reserved
mango pulp. Spread over the cake and serve.

Serves 8.



Blender Mango Cheesecake