Zingy Cheesecake


Lime Cheesecake With Mango Glaze And Coconut Crust

I'm sorry my photos aren't perfect and neat but it's a real home bake and they rarely are. Pinterest lies to me. Anyway, this cheesecake is inspired by this one I had at The Cheesecake Factory. (After looking at the proper one, mine looks even messier, haha!)
The main problem I came across whilst trying to copycat this recipe was making it all work without gelatine; hence the lack of mango mousse and slightly gloopy glaze. (Just being honest.)
It was delicious and I want to make it again. Try it!

Base-1/3 block of butter, 50g brown sugar, 120g plain flour, 100g dessicated coconut
Cheesecake-24oz soft cheese, 3 tbsp corn starch, 150g sugar, 1 tsp vanilla essence, 3 eggs, 5 limes
Glaze-1 mango/1 tin chopped mango, 1 tsp lemon juice, 2 tbsp corn starch, 2 tbsp cold water

-Mix softened butter and sugar.
-Add flour and coconut and bake for 10 minutes.
-Mix  soft cheese, corn starch and sugar until smooth.
-Add vanilla and eggs, mix.
-Add juice and zest of limes and pour over base.
-Cook until touchable but still wiggly. (Approx 45-60 minutes)
-Puree mango and add juice.
-Put in pan and heat gently.
-Mix cornstarch and water together.
-Add to pan and let mix thicken.
-Cool slightly and pour on cheesecake.
-Cool and eat!

Here's the original one I had from The Cheesecake Factory. Amazing!

You Might Also Like