Curry Scented Cheesecake with Fresh Mango Coulis Sauce.
7 Graham Cookies (Crushed)
1 Tbsp of Butter, Melted
16 Oz of Cream Cheese
¾ Cup of White Sugar
¼ Tsp Chief Brand Grounded Cinnamon
½ Tbsp of Chief Brand Almond Essence
¼ Tsp of Chief Brand Grounded Fennel Seeds
1 Tbsp of Chief Brand Curry Powder
Dash of Chief Brand Nutmeg
Dash of Chief Brand Salt
1/3 Cup of Milk
½ Cup Sour Cream
3 Tbsp of Flour
2 Ripe Julie Mangoes
½ Tbsp of Lemon Juice
½ Cup of Water
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan or you can use small ramekins / cups to bake the cheesecakes in.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan or ramekins.
In a large bowl, mix cream cheese with sugar until smooth. Add all of the Chief Brand spices in. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, Almond Essence and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour if using spring form pan or for 12 – 15 minutes if using small ramekins. Remove from oven and place to chill in refrigerator until serving.
To make the Mango coulis sauce, peel mango and remove flesh. Place into a small blender, add the lemon juice and water and pulverize until smooth. Taste, you can add honey to sweeten further if desired.
To serve, take cheesecake and with a tablespoon, carefully layer the mango sauce on top.
You can garnish with shopped fresh fruit, mint or toasted coconut.