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–+ servings
Mango Sticky Rice

Mango Sticky Rice

Crazy
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Prep Time 25 minutes
Cook Time 25 minutes
Chilling Time 6 hours
Total Time 6 hours 50 minutes
Servings: 12 people
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 24 Nilla wafer cookies cookies any type
  • 3 tbsp unsalted butter melted
  • 12 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 tbsp sour cream
  • 1/4 tsp salt
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 large egg
  • 1/2 cup lemon curd store-bought or homemade
  • 2 large egg whites
  • 1/2 cup granulated sugar for meringue
  • 1/4 tsp cream of tartar
  • 1/4 tsp vanilla extract

Equipment

  • Mini cheesecake pan (with removable bottoms)
  • Food processor or zip-top bag + rolling pin
  • Stand mixer or hand mixer
  • Metal bowl for meringue
  • Pot for simmering water
  • Piping bag and tip (optional)
  • Kitchen torch
  • Cookie scoop (for easy portioning)

Method
 

  1. Preheat oven to 350°F (175°C) and grease the mini cheesecake pan.
  2. Crush Nilla wafers into fine crumbs and mix with melted butter.
  3. Press the crust mixture into the cavities of the mini cheesecake pan.
  4. Bake the crust for 5 minutes; then lower the oven temperature to 325°F (165°C).
  5. Beat cream cheese and sugar until smooth; add sour cream, lemon juice, lemon zest, and egg.
  6. Fill each crust with the cheesecake batter and bake for 15-18 minutes.
  7. Cool completely on a wire rack, then chill in the fridge for at least 6 hours or overnight.
  8. Prepare meringue by warming egg whites, sugar, and cream of tartar over simmering water; then beat until stiff peaks form.
  9. Assemble cheesecakes by adding lemon curd and topping with meringue.
  10. Torch the meringue until lightly browned before serving.

Nutrition

Calories: 210kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 5gCholesterol: 70mgSodium: 90mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

Ensure cream cheese is soft for a smooth filling. Skipping the chilling step can lead to a soft and runny cheesecake. Use fresh lemon juice and zest for the best flavor. If you don't have a kitchen torch, broil the meringue in the oven for a few minutes instead. Assembled cheesecakes are best eaten within a few hours after toasting the meringue.
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