Mango Lassi Cheesecake Parfait

Allergens

Dairy, Eggs, Wheat

Ingredients

• 1 1/2 cups graham cracker crumbs 6 tbsp unsalted butter, melted 16 oz cream cheese, softened 3/4 cup granulated sugar 1 tsp pure vanilla extract 2 large eggs 1/2 cup sour cream 2 cups fresh mango puree 1/2 cup heavy cream 1/4 tsp ground cardamom 1/4 tsp ground cinnamon 1/4 cup crushed pistachios, for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of an 8 inch springform pan. Bake for 10 minutes, then set aside to cool.
2. In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream.
3. Pour half of the cheesecake mixture over the cooled crust, spreading it evenly. In a separate bowl, combine the mango puree, heavy cream, cardamom, and cinnamon. Gently swirl the mango mixture into the remaining cheesecake batter, creating a marbled effect.
4. Pour the marble cheesecake mixture over the first layer in the springform pan. Bake for 40 45 minutes or until the center is almost set. Let it cool at room temperature, then cover and refrigerate overnight.
5. To serve, remove the sides of the springform pan and cut the cheesecake into six slices. Place each slice in a glass, topping with a generous dollop of the remaining mango mixture, followed by a sprinkle of crushed pistachios.

Chef’s Insight

The balance of sweet and tangy flavors creates an irresistible taste sensation

Notes

Use fresh mango puree for the best flavor