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Curried Mango Chutney Cheesecake Appetizer Recipe

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This recipe for Curried Mango Chutney Cheesecake Appetizer, by , is from The Fishing for the Cure Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Rasys
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cheesecake:

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

Garnish:

cup mango chutney
1 cup slivered almonds, toasted
1 cup sliced green onions
cup toasted flaked coconut
cup dried cranberries
cup golden raisins
(or any topping you have on hand)

Directions:
Directions:
CHEESECAKE: Spread 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 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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