Mango, Lime, and Ginger Cheesecake

Cooking Instructions

Lightly coat an 8 x 21⁄2-in. springform pan with nonstick spray.

Crust: 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.

Filling: 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.

Topping: 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.

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.

Note 1: 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.

Note 2: To prepare mango, peel with a vegetable peeler. Holding mango firmly on a cutting board, cut one slice along each side of the long flat seed so you have 2 halves.

Planning Tip: Can be made through Step 3 up to 1 day ahead. Refrigerate covered.