Key Lime Cheesecake With Mango Ribbon Recipes

KEY LIME CHEESECAKE WITH MANGO RIBBONS

Steps:

• Make crust:
• Preheat oven to 350°F and butter bottom and side of springform pan.
• Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan. Bake crust in middle of oven 8 minutes and cool in pan on a rack.
• Make filling:
• Reduce oven temperature to 325°F.
• Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated.
• Pour filling into crust and set springform pan in a shallow baking pan. Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes. Cool completely in springform pan on rack. (Cake will continue to set as it cools.)
• Run a thin knife around edge of cake and remove side of pan. If desired, transfer cake with a large metal spatula to a serving plate.
• Make topping:
• Peel mangoes and, leaving fruit whole, slice very thinly lengthwise (slightly less than 1/8 inch thick) with mandoline (use caution - peeled mango is slippery). Halve wide slices lengthwise. Gently toss mango slices with lime juice.
• Beat cream with sugar in a bowl with electric mixer until it just holds stiff peaks, then spread over top of cheesecake. Bending and curling mango slices, arrange them decoratively over cream.
• Available via Manhattan Key Lime Juice (212-696-5378).

MANGO LIME CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat your oven to 190°C (375°F).
• Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
• Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
• Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
• Using a blender, puree mangos until smooth. Set aside.
• In a large bowl, whisk together cream cheese and sugar until smooth.
• Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
• Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
• Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
• In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
• Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
• Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
• Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
• Enjoy!

KEY LIME CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a large bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large bowl, beat the cream cheeses, sugar substitute, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, vanilla, lime zest and food coloring if desired. Pour filling onto crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill overnight. Refrigerate leftovers.

NO-BAKE KEY LIME CHEESECAKE

Steps:

• Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
• In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
• Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

COCONUT-LIME CHEESECAKE WITH MANGO COULIS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
• Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
• Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
• Reduce oven heat to 300 degrees F (150 degrees C).
• Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
• Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
• Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
• Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
• Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

KEY LIME CHEESECAKE I

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

NO-BAKE MANGO LIME CHEESECAKE

Steps:

• Generously butter the sides and bottom of an 8- or 9-inch round springform pan. Line the base and the sides with parchment paper and grease again with butter. Chill pan in the refrigerator. (This helps the butter firm up and the cake release more seamlessly.)
• Start the crust: Pulse the crackers in a food processor until they're a fine powder. Add the brown sugar and pulse to combine, then add the melted butter and pulse again until fully incorporated. Transfer the mixture to the prepared pan and use your fingers or a measuring cup to press it into an even layer. Freeze the pan for 10 to 15 minutes until completely chilled.
• Prepare the filling: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour the 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
• As gelatin hydrates, add the heavy cream and 1/2 cup/100 grams sugar to the bowl of a stand mixer fitted with the whisk attachment, and mix at medium speed until the cream forms stiff peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside.
• Wipe down the stand mixer bowl and the whisk attachment. Add the cream cheese and remaining 1/2 cup/100 grams sugar, and whisk on medium-high until smooth, light and fluffy, about 5 minutes. Scrape down the bowl. Add the mango pulp and lime juice, and beat on medium-low, gradually increasing the speed to medium-high once the mango is incorporated, about 2 minutes. Stop the mixer and scrape down the bowl.
• Add the gelatin mixture and whisk over medium-high until completely incorporated. Remove the bowl from the mixer. Add the whipped cream, lime zest and the cardamom. Fold the cream into the mango mixture until there are no flecks of cream. (The mixture will be very light and airy, resembling a mousse.) Pour this mango mixture over the chilled crust, and level the top with an offset spatula. Return pan to the refrigerator and chill for 30 minutes.
• As cheesecake chills, prepare the glaze: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
• In a separate medium bowl, whisk the mango pulp with the sugar. Whisk in the gelatin mixture. Add 1 teaspoon lime juice and 1 teaspoon lime zest, and whisk to thoroughly combine. Pour this mixture over the top of the cheesecake, swirl the pan to coat evenly, cover the top of the pan with plastic wrap. Refrigerate the cheesecake until the gelatin layer is completely set and firm, at least 6 hours and up to overnight.
• When ready to serve, remove the plastic wrap, and carefully release the cheesecake from the springform pan. Slice the cheesecake with a sharp, serrated knife. (For cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.)

KEY LIME CHEESECAKE WITH MANGO RIBBON

Steps:

• Make crust:
• Preheat oven to 350°F and butter bottom and side of springform pan.
• Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan. Bake crust in middle of oven 8 minutes and cool in pan on a rack.
• Make filling:
• Reduce oven temperature to 325°F
• Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated.
• Pour filling into crust and set springform pan in a shallow baking pan. Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes. Cool completely in springform pan on rack. (Cake will continue to set as it cools.)
• Run a thin knife around edge of cake and remove side of pan. If desired, transfer cake with a large metal spatula to a serving plate.
• Make topping:
• Peel mangoes and, leaving fruit whole, slice very thinly lengthwise (slightly less than 1/8 inch thick) with mandoline (use caution - peeled mango is slippery). Halve wide slices lengthwise. Gently toss mango slices with lime juice.
• Beat cream with sugar in a bowl with electric mixer until it just holds stiff peaks, then spread over top of cheesecake. Bending and curling mango slices, arrange them decoratively over cream.