Sunday, June 3, 2012

Cheesecakes, edible and not...

Welcome to the new readers of this blog :^)

Last week, I was busy at my work table baking several mini cheesecakes...tempting but, alas, inedible.

Santos rosewood table turned by Thomas Saunders.  Silver cake server by Don Henry.  My favorite glass champagne bottle (filled!) by Cristina Minischetti.  Flowers and cake by me :^)

Then, the other day, we were the lucky recipients of two market bags filled with Hayden (or Haden) mangoes from my mom's tree.  The occasion called for a cheesecake of the edible kind :)

The mint grows in my garden.  My son was standing by ready to enjoy this slice as soon as the photo session was done, lol.

This cheesecake is a refreshing, summery dessert that is deceivingly light and very rich in taste and texture.  Except for the shortbread crust, there is no baking involved...your refrigerator will do the rest.  A friend of my mom shared her recipe with me many moons ago, and now I wish to share it with you...


Preheat oven to 350° F.

    2 cups flour
    1/2 cup powdered sugar
    3/4 cup butter

Combine flour and sugar.  Cut in butter.  Press mixture into 13-inch X 9-inch pan.  Bake at 350° F for 20-25 minutes.  Cool completely.

Cream Cheese Filling:
     8 ounces cream cheese
     1/2 cup sugar
     1 teaspoon vanilla
     8 ounce tub of Cool Whip

Stir cream cheese until soft.  Add sugar and vanilla; mix well.  Fold in Cool Whip.  Spread over cooled crust and chill.

Mango Topping:
     2 envelopes of unflavored gelatin
     1 cup cold water
     1 cup boiling water
     1 cup sugar
     1/4 teaspoon salt
     5 tablespoons lemon juice
     5 cups firm, ripe mangoes, diced and drained

In large bowl, sprinkle gelatin on cold water.  Add boiling water, sugar and salt.  Stir until thoroughly dissolved.  Add lemon juice; stir to mix well.  Cool.  Add mangoes and chill for approximately 15 minutes or until gelatin begins to thicken slightly.  Layer gelatin mixture over cream cheese layer and chill until set.  Serve chilled.

Any type of mango should be fine.  I have on occasion substituted canned mandarin oranges (drained) for mangoes...equally delicious and refreshing.

Enjoy the week...


  1. Una mini mesa perfecta, me encanta.
    Graicas por compartir la receta.
    besitos ascension

  2. Que buena pinta!! Perfecto!! Gracias por la receta!!

  3. Beautiful scene in miniature! I appreciate the recipe. ;)

  4. Beautiful and elegant scene!


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