The Temptation of Mango Lassi Cheesecake Squares

Allergens

Dairy, Nuts (almonds)

Ingredients

• 1 1/2 cups almond flour 1/2 cup melted butter 1/4 teaspoon salt 3 packages (8 oz each) cream cheese, softened 1 cup granulated sugar 1/2 cup sour cream 1 tablespoon lemon zest 1 teaspoon vanilla extract 4 cups diced fresh ripe mangoes 1/2 cup honey

Instructions

1. In a medium bowl, combine almond flour, melted butter and salt. Mix well and press into the bottom of a 9x13 inch baking pan. Chill in the refrigerator for 15 minutes.
2. Preheat oven to 350°F (180°C). Bake crust for 12 15 minutes or until golden brown. Let cool completely on a wire rack.
3. In a large bowl, beat together the cream cheese, sugar, sour cream, lemon zest and vanilla extract until smooth. Spread over cooled crust.
4. In a blender or food processor, puree the mangoes until smooth. Stir in honey. Spoon over cream cheese layer. Swirl gently with a knife for a marbled effect.
5. Bake at 350°F (180°C) for 40 45 minutes or until the center is just set but still slightly jiggly. Remove from oven cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.

Chef’s Insight

The balance of flavors in this dessert makes it perfect for sharing at dinner parties or potlucks.

Notes

Allow the cheesecake to come to room temperature before cutting for easier slicing and cleaner cuts.