Key Lime Cheesecake
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Ingredients
12 mini cheesecakes
- 1 1/4 cups fine graham cracker crumbs (5 ounces)
- 3 tablespoons sugar
- 1/2 stick (1/4 cup) unsalted butter, melted
- 2 (8 ounce) packages cream cheese at room temperature
- 1 cup plus 2 tablespoons sugar
- 3/4 cup fresh key lime juice (strained from about 1 1/2 lb Key limes) or bottled
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 2 large firm-ripe mangoes
- 1 tablespoon fresh Key lime juice (strained) or bottled
- 1/2 cup chilled heavy cream
- 1 tablespoon sugar
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Preparation
Step 1
Preheat oven to 350°F and butter the bottom and side of a springform pan.
Step 2
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.
Step 3
Bake crust in middle of oven for 8 minutes and cool in pan on a rack.
Step 4
Reduce oven temperature to 325°F.
Step 5
Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar.
Step 6
Add lime juice, sour cream, and vanilla; beat until smooth.
Step 7
Mix in flour and salt at low speed, scraping down side as needed, until just incorporated.
Step 8
Add eggs all at once and mix just until incorporated.
Step 9
Pour filling into crust and set springform pan in a shallow baking pan.
Step 10
Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes.
Step 11
Cool completely in springform pan on rack. (Cake will continue to set as it cools.)
Step 12
Run a thin knife around edge of cake and remove side of pan.
Step 13
If desired, transfer cake with a large metal spatula to a serving plate.
Step 14
Peel mangoes and, leaving fruit whole, slice very thinly lengthwise with a mandoline.
Step 15
Halve wide slices lengthwise. Gently toss mango slices with lime juice.
Step 16
Beat cream with sugar in a bowl with electric mixer until it just holds stiff peaks, then spread over top of cheesecake.
Step 17
Bending and curling mango slices, arrange them decoratively over cream.
Step 18
Save recipe for the next time?
Chef's notes
Cheesecake (without topping) can be made 1 day ahead and chilled, covered. Add topping just before serving.
Consider adding finely-ground coconut to the crust for a different flavor profile.
