Mango Lime-Ginger Cheesecake
This decadent no-bake cheesecake is full of zip, made with crystallized ginger, fresh mango and lime zest, all on top of a spiced gingersnap cookie crust.
•30 gingersnap cookies
•1 Tbsp sugar
•3/4 stick (6 Tbsp) butter, melted
•2 blocks (8 oz each) cream cheese
•1/2 cup sugar
•1 cup heavy (whipping) cream
•1 Tbsp freshly grated lime peel
•1/4 cup lime juice
•2 Tbsp finely chopped crystallized ginger (see Note 1)
•1 mango, peeled; halves diced (see Note 2, about 1 cup)
•1 ripe mango, peeled and halved
•1 Tbsp sugar
•1 Tbsp finely chopped crystallized ginger
•Garnish: lime slices, cut in half
1.Lightly coat an 8 x 2 1/2-in. springform pan with nonstick spray.
2.Process cookies and sugar in food processor until fine crumbs form. Add butter; pulse to blend. Press over bottom and halfway up sides of pan, using bottom of a small measuring cup to press into an even layer. Put in freezer while making Filling.
3.Beat cream cheese, sugar, 1/4 cup cream, the lime peel and juice and crystallized ginger in a large bowl with mixer on medium speed 3 minutes or until smooth, pale and fluffy. Fold in diced mango. In a separate bowl, with clean beaters, beat remaining 3/4 cup cream until soft peaks form when beaters are lifted. Fold into cheese mixture until blended. Spoon into crust; smooth top. Refrigerate at least 5 hours.
4.Cut each mango half lengthwise in thin slices. Place in a small bowl; sprinkle with sugar and crystallized ginger. Gently stir, then let stand 20 minutes, stirring occasionally.
5.Run knife around sides of cake to loosen. Remove pan sides. Fan mango slices on top as shown in photo (you may not need all). Garnish with lime.
6.Look for tubs of crystallized ginger in the produce or dried fruit section of your market. It’s less expensive than ginger bought in jars in the spice section.