Mango Key Lime Cheesecake

  This Mango Key Lime cheesecake is inspired by the Cheesecake Factory cake. The crust they call it a macaron vanilla crust but believe me this crust gives an extra punch with the ginger flavor. The two layers of the cheese cake take you on an exotic trip to the tropics. You can use regular or key limes but I recommend the key limes because they add this added flavor.

 The cheesecake tastes nothing less even without the mango coulis but not to deny adds the extra color and taste to the cake. 

INGREDIENTS :

Ginger Snap Cookies         - 11/4Cup

Melted Butter                     - 3 + 1 Tblsp 

Sweetened Coconut          - 11/4 Cup

Softened Cream Cheese    - 16 ounces 

Eggs                                  - 2

Key Lime/LimeJuice           - 2 Tblsp 

Key Lime/Lime Zest            - 1 Tblsp 

Mango Purée                      - 1/4 Cup

Sweetened Condensed Milk/

     10 ounce                        - 1 Tin 

Mango Coulis:

Mango Purée                       - 2 Cups 

Sugar                                   - 4 Tsp

METHOD :

      Preheat oven to 325 degrees. Grease a 9" springform pan. 

     Break the ginger snap cookies into a coarse powder and add 3 tablespoons of melted butter to it. Press this mixture into the prepared springform pan and bake for about 8 mins.

  Once done remove from oven. To the sweetened coconut flakes add the other tablespoon of butter and make a layer over the cookie crust and bake again for about 4 mins or slightly browned take care not to burn them. If you are not sure keep the timer for 2 mins and increase from there.

Set aside to cool. Bring down theoven  temperature to 300 degrees farenheit.

Beat the softened cream cheese in a mixing bowl. Add the condensed milk to this at medium high speed. Do not pause the blender. Scrap down the sides as needed.

Then add the eggs one by one waiting to get the first one well blended to the mixture. Once it gets completelymixed evenly divide half the batter to another bowl. To this add the lime juice and lime zest and blend well and pour over the prepared pan. Even out the surface.

 Add about the 1/4 cup mango pulp to the remaining half and mix thoroughly and pour this over the lime flavored mix. Even out the surface and bake this for about 45 mins. If you press with your finger the surface should spring back to normal. You can now switch off the oven and leave this cake inside a slightly open oven for another 10 to15 mins and then let it cool completely. 

Refrigerate overnight in the fridge for better results.

Prepare the mango coulis by blending together the 2 cups of mango puree with a traspoon of sugar. You can add more sugar if you like.

Pour over the cheesecake before serving.

This garnish is completely optional.