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Curried Mango Chutney Cheesecake Appetizer Recipe

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This recipe for Curried Mango Chutney Cheesecake Appetizer is from The Fishing for the Cure Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cheesecake:

1 cup lightly toasted coconut, divided
16 oz. cream cheese, softened
½ cup mango chutney (or any chutney)
2 eggs
1 green onion, white bulk and ½ “ of green top sliced
1 clove of garlic, minced
2 tsp. curry powder
1 tsp. salt

Garnish:

½ cup mango chutney
1 cup slivered almonds, toasted
1 cup sliced green onions
½ cup toasted flaked coconut
½ cup dried cranberries
½ cup golden raisins
(or any topping you have on hand)
Directions:
Directions:
CHEESECAKE: Spread ½ cup coconut over the bottom of a buttered 7” springform pan; set aside. Beat the cream cheese in a mixer bowl until fluffy. Add the chutney, eggs, green onion, garlic, curry powder and salt and blend well. Spoon in the mixture into prepared pan. Bake at 300 for 45-55 minutes or until firm. Refrigerate the cheesecake, uncovered, for min. 2 hours. Run a sharp knife along edges of the pan. Remove the cheesecake from the pan. Pat the remaining ½ cup coconut on the outside edge of the cheesecake.

GARNISH: Spread the top of the cheesecake with the chutney. Then choose on of the following decorating suggestions.

Sprinkle the almonds around the edge. Sprinkle the green onions in a circular fashion around the edge of the almonds. Sprinkle the coconut around the edge of the onions, forming 3 concentric circles.

 

 

 

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