Keylime Mango Cheesecake
With sugar cookie crust
Sugar cookie crust
Ingredients:
1 ½ cups flour ½ tsp baking soda ¼ tsp baking powder ½ cup softened butter ¾ white sugar* 1 egg 1 tsp Vanilla or almond extract ( I prefer almond extract)
*1/2 cup sugar if using ½ cup ground coconut
Step 1 Preheat oven to 350 degrees F (177 degrees c). In a bowl, mix flour, baking soda, baking powder and set aside.
Step 2 In a mixer, combine butter sugar and coconut and smooth. Add egg, almond extract. With mixer running on low, add flour mixture.
Step 3 Press into buttered spring-form pan. Only butter bottom of spring-form for now, as we will need to butter sides prior to next layer going in. Bake 8–10 minutes, remove and cool.
Step 4 While cookie crust is cooling, combine Key Lime Cheesecake layer.
Cheesecake Layer
Ingredients:
3 pkgs softened cream cheese 3 eggs 1/2 can sweetened condensed milk (7ozs.) ½–3/4 cup Key Lime juice 1 tsp vanilla
Step 1 In mixing bowl, cream cheese, eggs condensed milk, key lime juice and vanilla. Mix on low until nice a creamy. Turn down oven temp to 325 degrees F (163 degrees C). Triple aluminum coat outer spring-form pan
Step 2 While cheesecake is mixing, butter sides of cool spring-form pan. Pour batter into pan, bake for 1 ½ hours at 325 degrees F. Using water bath is favored method to avoid cracking with water level ½ ¾ way up sides of inner baking pan.
Crack door to broil position, let cool for an hour slowly.
Remove from oven, remove aluminum and chill for four hours minimum. Easiest if overnight in fridge.
Non-bake cheesecake layer
Ingredients:
1 pkg softened cream cheese 1 cup mango puree 2 tsp lime juice 2 tsp plain gelatin 1 ½ cup heavy whipping cream ½ can sweetened condensed milk (7ozs.)
Step 1
Puree mango in blender, add lime juice. Pour into medium sauce pan and heat to just before boil, add gelatin.
Step 2
Pour whipping cream into mixer, stir on high until light peaking forms. Add cream cheese, sweetened condensed milk, then mango puree. Pour onto baked layer in spring-form pan. Chill for 2- 4 hours or until firm.
Mango Glaze
Ingredients:
½–1 cup mango puree 1 tsp lime juice 2 tbsp cold water 2 tbsp corn starch
Step 1
Puree mango in blender, add lime juice. Pour into medium sauce pan and heat to just before boil. Mix corn starch and cold water until smooth. Add to hot mango puree and stir until thickened. Remove from heat and let cool for a while. Pour onto non-baked cheesecake layer. Chill for 1–2 hours or set
I thought I would share the recipe first to get the saliva glands flowing.
This past year has been challenging to say the least. With patients lashing out at fellow co-workers it was bound to happen we began lashing out at one another. Left without any ideas to help mend the broken souls standing beside me, I thought it was time to create and share one of my cheesecakes.
It is one of my favorite things to do, baking and pouring my heart into the project. Similar to when working with my hands, creating and constructing new space or sanding and planing a creation of another, there is a great joy in creating a masterpiece garnished with love.
This cheesecake is a four-step process, with a secret at the end, only my family knows (well now you know). When cutting it into twenty equal parts, I remove two slices for the family and share the rest with co-workers, creating an illusion it is a full pie already sliced.
Maybe I will create more of these recipes for others to hold. The basic recipe still holds true, with varying modifications with ‘the Flavor of the Day.’ Like a local frozen custard stand offering the flavor of the day, these cheesecakes take on a flavor of their own.
Here is my original posting on this delectable and delicious cheesecake:
Much gratitude for those who take time to read, ponder and allow the inner workings of self to come forward. Grateful for the feedback, love shared, and more importantly the Dance with Inspiration. Deep Peace.
