Mango Key Lime Cheesecake

INGREDIENTS

For the crust:

•  two cups graham cracker crumbs
•  1/3 cup sugar
•  half cup unsalted butter, melted

For the filling:

•  three (8 oz) applications cream cheese, softened
•  1 cup sugar
•  three tbsp all-purpose flour
•  3/4 cup mango puree
•  two tbsp key lime juice
•  Zest of 1 key lime
•  three giant eggs
•  1/3 cup bitter cream
•  1 tsp vanilla extract

For the mango key lime topping:

•  1 cup mango puree
•  two tbsp sugar
•  1 tbsp key lime juice
•  1 tsp gelatin powder
•  two tbsp water

Additional:

•  Fresh mango slices and key lime slices for garnishing

INSTRUCTIONS

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the combination into the backside of a 9-inch springform pan. Bake for 10 minutes, then permit it to cool.
3. In every other bowl, beat the cream cheese, sugar, and flour till smooth. Mix in the mango puree, key lime juice, and lime zest till nicely combined. Add the eggs one at a time, then stir in the bitter cream and vanilla extract.
4. Pour the filling over the crust in the springform pan. Bake for 55-65 minutes, or till the cheesecake is set however barely wobbly in the center. Let it cool for 10 minutes, then refrigerate for at least four hours.
5. For the topping, combine the gelatin with water and let it sit down for a bit to bloom. Warm the mango puree with sugar and key lime juice. Add the bloomed gelatin and stir till dissolved. Let the combination cool barely earlier than pouring it over the chilled cheesecake. Refrigerate once more till the topping is set.
6. Before serving, garnish the cheesecake with clean mango and key lime slices.

Enjoy.

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