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Light Indulgence Mango Cheesecake https://www.metro.ca/userfiles/image/recipes/gateau-au-fromage-a-la-mangue-allege-7328.jpg PT20M PT1H45M PT8H05M
Heat oven to 300ºF (150ºC). Line bottom of 9-inch (23 cm) spring form pan with parchment paper or spray with non-stick cooking spray. Combine crust ingredients and press into spring form pan. Bake 10 minutes. Cool on wire rack. In medium bowl, beat cream cheese and sugar on medium speed until light and fluffy, about 5 minutes. Add yogurt and flour and beat until smooth. Add eggs one at a time and beat on low until blended. Do not overbeat. Fold in mashed mango. Pour cheesecake into prepared pan. Bake 1 hour to 1 hour 15 minutes until centre is slightly jiggly. Turn off oven; let cool in oven 20 minutes with door closed. Remove from oven; run knife around side of pan to loosen. Cool on wire rack 2 hours. Cover; refrigerate at least 4 hours. Carefully remove sides of pan. Garnish with chopped mango, if desired. Variation: This recipe will work with other flavours of Yoplait® Yopa!™ Greek Yogurt. For instance you could use Yoplait® Yopa!™ Very Berry Lush or Ooh La La Strawberry Cheesecake and instead of adding mashed mango, add mashed strawberries. One 500 g tub will give you about 2 cups/500 mL yogurt.
16
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Light Indulgence Mango Cheesecake

Light Indulgence Mango Cheesecake

Rate this recipe
1 Vote
16
servings
0:20
Preparation
1:45
COOKING
8:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Crust

  • 1 cup
    (250 mL)
    graham cracker crumbs
  • butter or margarine, melted


  • Filling
  • 2
    pkgs (250 g each) light cream cheese, softened
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  • 1/2 cup
    (125 mL)
    granulated sugar
  • 6x100 g
    containers (about 2 cups/500 mL) Yoplait® Yopa!™ Greek yogourt Mmmm Mango Tango
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  • 3 Tbsp.
    (45 mL)
    all purpose flour
  • 3
    eggs
  • 1 cup
    (250 mL)
    finely mashed mango (about 1 mango)
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  • additional chopped mango for garnish
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Imprimer ma sélection

Preparation

Heat oven to 300ºF (150ºC).

Line bottom of 9-inch (23 cm) spring form pan with parchment paper or spray with non-stick cooking spray.

Combine crust ingredients and press into spring form pan.

Bake 10 minutes.

Cool on wire rack.

In medium bowl, beat cream cheese and sugar on medium speed until light and fluffy, about 5 minutes.

Add yogurt and flour and beat until smooth.

Add eggs one at a time and beat on low until blended. Do not overbeat.

Fold in mashed mango.

Pour cheesecake into prepared pan.

Bake 1 hour to 1 hour 15 minutes until centre is slightly jiggly.

Turn off oven; let cool in oven 20 minutes with door closed.

Remove from oven; run knife around side of pan to loosen.

Cool on wire rack 2 hours.

Cover; refrigerate at least 4 hours.

Carefully remove sides of pan.

Garnish with chopped mango, if desired.

Variation: This recipe will work with other flavours of Yoplait® Yopa!™ Greek Yogurt. For instance you could use Yoplait® Yopa!™ Very Berry Lush or Ooh La La Strawberry Cheesecake and instead of adding mashed mango, add mashed strawberries. One 500 g tub will give you about 2 cups/500 mL yogurt.

Source : Vivre délicieusement

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