TABASCO® TANG AND MANGO CHEESECAKE

Crust

Ingredients Weight Measure
Graham crackers, crushed 1 cup
Butter 2 Tbsp.

Filling

Ingredients Weight Measure
Egg yolks 2 ea.
Sugar 1/4 cup
Salt 1 pinch
Vanilla 1/4 tsp.
Cream cheese 8 oz.
Yogurt 1 Tbsp.
Gelatin, sheets 5 ea.
Whipping cream 1 cup
Mango puree 16 oz.
TABASCO® brand Original Red Sauce 1-1/2 Tbsp.
Red food coloring 1 drop

Garnish

Ingredients Weight Measure
Whipped cream, coconut flavored, for garnish as needed
Tropical fruits, for garnish as needed

Method

  1. For the Crust, mix graham crackers and melted butter. Press mixture into an 8" pan.
  2. Whisk egg yolks, sugar, salt and vanilla together, until mixture turns light yellow. Cream together cream cheese and yogurt. Dissolve gelatin into egg yolk mixture. Fold egg mixture into cream cheese mixture. Fold in whipped cream. Fold in mango puree.
  3. Separate 1/4 cup of mixture and add TABASCO® Sauce and 1 drop of red food coloring to it; mix together.
  4. Pour mango cheesecake mixture into crust, then add the TABASCO® cheesecake mixture and swirl. Decorate with coconut-flavored whipped cream and tropical fruits.

Yield: 12-14 servings