In my last few weeks of college, the lack of food options were killing me. So my friends and I decided to make the trek to the nice outdoor mall Crocker Park. There's a Cheesecake Factory there. Now, I know, some people think the Cheesecake Factory is expensive or overrated. But I'll tell you this: in the middle of NE Ohio, where your other options are well, close to none, it's gourmet. The portions are HUGE and let's be honest for a second, the gigantuine, available-in-every-flavor-imaginable slices of cheesecake are delicious.
This led to a cheesecake craving. Specifically the Mango Key Lime variation I had devoured weeks ago. So I set out to make my own. Now, I've only made cheesecake once before this, for my birthday this year, and I really didn't find it all that challenging. I looked at several just key lime cheesecake recipes and went from there adapting the ingredients as I went along. I would say it was a success! However, I used frozen mango because I made this at like 11pm and obviously the grocery store wasn't open. But I would suggest using fresh mangos specifically one of the stronger flavored varieties because the Key Lime can be very over powering.
Mango Key Lime Cheesecake with Coconut Graham Crust
1 cup graham cracker crumbs
1/4 cup unsweetened dehydrated coconut
3 Tablespoons sugar
1/4 cup (1/2 stick) butter, melted
2 (8oz) packages cream cheese (I used one low-fat, one regular)
1 cup sugar
1/2 cup fresh squeezed key lime juice
3/4 cup mango, pureed
1/2 teaspoon vanilla
2 1/2 tablespoons all-purpose flour
Preheat oven to 350 degrees. Combine graham cracker crumbs, coconut, sugar with a fork stir in melted butter. Press evenly into a 9x3" spring form pan and slightly up the sides. Bake in middle rack for 8-10 minutes or until browned, remove and cool.
Reduce oven temperature to 325 degrees.
Beat cream cheese in an electric mixer with the paddle attachment at medium speed until fluffy. Then beat in sugar, lime juice, mango puree, vanilla. Beat until smooth, scraping sides. At low speed add the flour and salt and then the eggs and mix until just incorporated.
Pour filling into crust. Bake in the middle of oven until set in center for an hour, turning half way if you're oven is a bit uneven like mine.
Cool completely and refrigerate for at least 2 hours before serving. (I left mine overnight.) Run a thin utensil around before removing side of pan. Serve with a dollop of whipped cream.