From Recipe Shoebox
I have to admit that I'm not really one to like variations on regular old cheesecake. But, a friend had this cheesecake the other day at The Cheesecake Factory and I had a taste. At the time, I remember thinking it was ok. But then a few days later, I suddenly had a craving for this tart dessert. I headed out to The Cheesecake Factory and got a slice to-go. Well..... I am now a fan!
Today, I decided to have a go at making this dessert. I found this recipe online. And although the taste isn't exactly the same as the one from the Cheesecake Factory, it's close. It was also pretty simple to make. I might even make another one and freeze it for this winter :)
For the Lime Cheesecake
1 c flour
1/4 c packed brown sugar
1/3 c butter, softened
2/3 c coconut
3 pkg (8-oz each) cream cheese, softened
3 Tbsp corn starch
3/4 c sugar
1 tsp vanilla
zest of 2 limes
1/2 c lime juice, which is 5 limes (if using Key limes, use half the amount)
For the crust
1. Preheat oven to 350 degrees. Spray the inside of your cheesecake pan with nonstick spray and line the bottom with parchment paper.
2. Blend the softened butter and the brown sugar together until creamy. Then mix in the flour. Stir in the coconut. (If you want a more pronounced coconut flavor, add 1/4 tsp coconut flavoring.)
3. Press into bottom of spring form pan and bake for 10 minutes.
Meanwhile, prepare your cheesecake batter
1. In a bowl cream together the cream cheese, corn starch, and sugar until it is all smooth and creamy. It will all be creamy IF your cream cheese was all the way softened. This will help prevent any cracks, but it won't matter with this cheesecake if you have a few cracks.
2. Blend in the vanilla and the eggs, one at a time.
3. After the eggs are all mixed in, then add the zest of two limes.
4. Squeeze the juice out of the 5 limes which should be about 1/2 cup. Add the juice to the batter and mix well.
5. Pour onto prepared coconut crust. Bake in oven for 45-50 minutes, or until the center is slightly wiggly. (It may take up to an hour depending on your oven)
6. Remove and cool completely before putting in the refrigerator.
For the Mango Mousse
2 c mango pulp (about 2-3 ripe mangos, pitted and peeled)
2 tsp lemon juice (or orange juice)
1 small pkg sugar free orange jello (or 2 tsp plain gelatin if it's easier for you)
2 c heavy whipping cream
2 Tbsp powdered sugar
1. Peel and pit your mangos. Purée them in a blender. OR if you happen to have an immersion blender, then just place them in a small pan.
2. Once they are puréed, add the lemon (or orange) juice and then heat in a small pan.
3. When they are hot, sprinkle on the gelatin, and stir in so all the gelatin is well blended and dissolved. OR you can heat up 1/4 cup hot water and dissolve the jello in the water and then mix it all into the mangos. I believe it is easier that way.
4. Once jello is dissolved, remove from heat and let cool.
5. Meanwhile, whip your cream. Sprinkle on a couple tablespoons of powdered sugar. Whip until light peaks appear. Over beating will curdle. Make sure you have a high fat content whipping cream. If not, then it will NOT whip.
6. Once you have your cream whipped, fold it into the cooled mango mixture. It may appear to not be very thick, but the jello will help that.
7. Pour onto the cooled cheesecake and refrigerate until mousse is firm.
For the Mango Glaze
1 mango, peeled and pitted
1 tsp lemon juice (or orange juice)
2 Tbsp cold water
2 Tbsp corn starch
1. Once again, puree your mangos either in the blender or with an immersion blender. Once again place them in a small pan on the stove. Add the juice to the purée and heat the mixture to a low simmer. (Hint, just rinse out the pan you used last time for the mousse. You don't even need to clean it because you're using the same ingredients.)
2. Make a slurry of corn starch and cold water. Just mix the two together until the corn starch is dissolved.
3. Pour the corn starch mixture into the hot mixture and stir it in well. It will gradually thicken. When it does get thick, remove from heat and let cool a little.
4. Pour glaze onto the mousse and smooth it all over the top. Place back in the refrigerator until ready to serve.
Hint: Before serving, you may want to heat up a flat knife (then dry it so the blade is warm). Run it around the edges just to make sure that everything will come clear easily from the side of the spring form pan.