Light Mango Cheesecake

By bkotowich

Ingredients

• Crust:
• 3/4 gingersnap cookies
• 1 tbsp sugar
• Mango puree:
• 2 ripe mangoes, 1 for puree, 1 for decoration
• 1/4 tsp ground ginger
• 3 tbsp brown sugar
• 1 tbsp lime juice
• Cheesecake:
• 20 oz (2 1/2 c) low-fat cottage cheese
• 12 oz reduced fat cream cheese softened
• 1 c sugar
• 3 tbsp cornstarch
• 1 tsp vanilla
• 1 whole egg
• 2 egg whites
• 1 c reduced fat sour cream

Details

Servings 12

Preparation

Step 1

Preheat oven to 325. Process cookies with sugar until finely ground. Spray 8" springform pan with Pam. Press cookie crumbs on bottom of pan. Bake for 5 mins. When cool, wrap the pan in heavy-duty foil to keep pan waterproof.
Peel 1 mango and cut up over a saucepan. Simmer with 1/4 c water and ginger until softened. Remove from heat. Add brown sugar and lime juice. Cool slightly. Puree in food processor until smooth. Set aside.
Puree cottage cheese and process until very smooth. Add the cream cheese, sugar, and cornstartch and process until incorporated. Then add vanilla, eggs, and sour cream and process until smooth.
Put half the mixture in the springform pan, smooth, and spoon half of mango puree over the cream cheese. Add the rest of the cheese and then spoon remainder of mango puree on top. With a knife held upright, gently swirl the puree through the cheesecake to get a marbled look.
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 mins.
Turn oven off. Leave cake in turned off oven for another 50 mins. Remove from oven and let cool for 2 hours. Refrigerate, covered, overnight.
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.