Directions:
- Preheat the over to 350°F Spray a 9 inch springform pan with vegetable spray.
- Make puree: in a food processor or blender, puree mango. Set it aside.
- Make crust: in a bowl, stir together graham crumbs, sugar, water, honey and oil until well mixed. Pat mixture onto the bottom and the side of the prepared pan.
- Make filling: in the clean bowl of a food processor, combine cottage cheese, cream cheese, sugar, sour cream, egg, egg whites, flour, orange rind and vanilla; puree until smooth. Pour the mixture into the crust. Dollop the pureed mango over top of the batter and use knife to swirl it around.
- Place a pan of hot water on the bottom rack of the over. Bake the cheesecake in the centre of the over for 55 to 60 minutes or until it is slightly loose at the centre.
- Run a knife around the edge of the cake. Let the pan cool on a wire rack until it is room temperature. Chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.04 Kcal (1348 kJ) | ||
| Calories from fat | 98.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 17% | |
|---|---|---|---|
| Cholesterol | 36.88mg | 12% | |
| Sodium | 326.26mg | 14% | |
| Potassium | 123.99mg | 3% | |
| Total Carbs | 47.31g | 16% | |
| Sugars | 29.89g | 120% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 8.7g | 17% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 220.42 Kcal (923 kJ) | ||
| Calories from fat | 67.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 17% | |
|---|---|---|---|
| Cholesterol | 25.24mg | 12% | |
| Sodium | 223.31mg | 14% | |
| Potassium | 84.86mg | 3% | |
| Total Carbs | 32.38g | 16% | |
| Sugars | 20.46g | 120% | |
| Dietary Fiber | 0.96g | 6% | |
| Protein | 5.96g | 17% | |
| Vitamin C | 3.8mg | 9% | |
| Iron | 0.5mg | 4% | |
| Calcium | 45.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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