Mango Lime Chili Cheesecake With Raspberry Tequila Puree Recipes

Steps:

• Preheat your oven to 190°C (375°F).
• Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
• Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
• Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
• Using a blender, puree mangos until smooth. Set aside.
• In a large bowl, whisk together cream cheese and sugar until smooth.
• Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
• Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
• Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
• In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
• Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
• Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
• Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
• Enjoy!

Steps:

• For the lime shortbread crust: Position an oven rack in the top third of the oven. Preheat the oven to 375 degrees F.
• Add the flour, granulated sugar and salt to a food processor and pulse 2 to 3 times to combine. Add the cold butter cubes and pulse until the butter breaks down into small, uniform-size pieces, about the size of small pebbles. Add the lime zest and egg yolks and process a few more seconds or until the mixture looks like wet sand; the dough will not come together into a ball.
• Spray a 9-inch nonstick tart pan lightly with cooking spray, making sure to spray the sides of the pan as well as the bottom. Pour the dough into the tart pan and spread evenly. Using your hands, press the dough into the bottom and up the sides of the pan. To prevent any dough from falling out of the pan, place your left thumb over the top of the pan along the crust and press the dough up the sides with your right pointer finger. This way, you will tightly pack the dough along the sides with your pointer finger and stop it at the top of the pan with your left thumb. Continue to press the dough into the pan and along the sides until it is tightly packed and evenly distributed. Poke the bottom of the crust with a fork all over and then place the tart pan on a baking sheet.
• Bake until the sides of the crust are a deep golden brown and the crust bottom is light golden brown on top, about 25 minutes. Let cool completely.
• For the mango filling: Add the mango and lime juice to a blender and puree on high speed for 1 minute until completely smooth. Hold in the blender.
• In a small bowl, mix together the gelatin and 1/2 cup of the coconut milk. Let stand 5 minutes. As the gelatin rehydrates, the coconut milk will begin to look curdled; don't worry--it isn't.
• Set a medium saucepan over medium heat and add the granulated sugar, salt and remaining coconut milk (about 1 1/4 cups). Stir the mixture together and bring to a simmer. Continue to simmer until the sugar melts completely; the coconut milk will become opaque. Remove from the heat and immediately whisk in the gelatin mixture. until completely melted. Strain the mango mixture into the coconut milk mixture and whisk again to combine. Let the mixture cool to room temperature, about 20 minutes.
• Using a hand mixer, whip the heavy cream until soft peaks form. Fold the whipped cream into the mango filling and then pour the entire filling into the cooled tart crust; the filling will come to the very top of the crust. Refrigerate for 2 hours to set the filling completely. You can make the tart up to this point 1 day in advance.
• For the tequila-lime glaze: Line a baking sheet with a cooling rack. Cut the 2 larger sides of the mango off of the pit, followed by the 2 smaller sides. Peel the 4 pieces of mango, then cut them into 1/4-inch half-moon slices.
• In a small bowl, whisk together the confectioner' sugar, tequila and lime juice. Dip each slice of mango into the glaze and coat completely. Let drip dry over the bowl for a few seconds, then lay the mango pieces on the cooling rack for at least 15 minutes for the glaze to set.
• When ready to serve, remove the tart from the tart pan and place on a cake stand. Lay the mango slices in a circle around the tart, setting aside the smallest slice for later; the mango slices will meet in the center of the tart and then fan out overlapping each other around the tart. Roll the reserved mango slice into a rosette and place in the center of the tart. Garnish with the lime zest and serve immediately.

Steps:

• Generously butter the sides and bottom of an 8- or 9-inch round springform pan. Line the base and the sides with parchment paper and grease again with butter. Chill pan in the refrigerator. (This helps the butter firm up and the cake release more seamlessly.)
• Start the crust: Pulse the crackers in a food processor until they're a fine powder. Add the brown sugar and pulse to combine, then add the melted butter and pulse again until fully incorporated. Transfer the mixture to the prepared pan and use your fingers or a measuring cup to press it into an even layer. Freeze the pan for 10 to 15 minutes until completely chilled.
• Prepare the filling: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour the 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
• As gelatin hydrates, add the heavy cream and 1/2 cup/100 grams sugar to the bowl of a stand mixer fitted with the whisk attachment, and mix at medium speed until the cream forms stiff peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside.
• Wipe down the stand mixer bowl and the whisk attachment. Add the cream cheese and remaining 1/2 cup/100 grams sugar, and whisk on medium-high until smooth, light and fluffy, about 5 minutes. Scrape down the bowl. Add the mango pulp and lime juice, and beat on medium-low, gradually increasing the speed to medium-high once the mango is incorporated, about 2 minutes. Stop the mixer and scrape down the bowl.
• Add the gelatin mixture and whisk over medium-high until completely incorporated. Remove the bowl from the mixer. Add the whipped cream, lime zest and the cardamom. Fold the cream into the mango mixture until there are no flecks of cream. (The mixture will be very light and airy, resembling a mousse.) Pour this mango mixture over the chilled crust, and level the top with an offset spatula. Return pan to the refrigerator and chill for 30 minutes.
• As cheesecake chills, prepare the glaze: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
• In a separate medium bowl, whisk the mango pulp with the sugar. Whisk in the gelatin mixture. Add 1 teaspoon lime juice and 1 teaspoon lime zest, and whisk to thoroughly combine. Pour this mixture over the top of the cheesecake, swirl the pan to coat evenly, cover the top of the pan with plastic wrap. Refrigerate the cheesecake until the gelatin layer is completely set and firm, at least 6 hours and up to overnight.
• When ready to serve, remove the plastic wrap, and carefully release the cheesecake from the springform pan. Slice the cheesecake with a sharp, serrated knife. (For cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.)

Steps:

• Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
• Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
• Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
• Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.

Steps:

• Make Crust: Preheat oven to 325 degrees F. Spray nonstick springform pan. Cover bottom and outside of pan with foil. Stir together dry crust ingredients in bowl. Add butter mix until mixture is moist. Press evenly and firmly into bottom of pan. Bake until crust is set, about 12 min. Maintain oven temperature. For Filling: Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs, 1 at a time, and beat until well incorporated. Add pureed mango. Add zest, lime juice, Tajin, and chili powder. Pour filling into springform pan. Bake in a water bath in the oven until the center is almost set, about 90 minutes. (The center should still move when pan is gently shaken.) Carefully remove from water bath. Cool cheesecake on wire rack. After 10 min, run knife around edges. Refrigerate uncovered overnight. Remove pan sides before cutting. To cut, warm a sharp knife under hot water. To obtain the cleanest slices, wipe the blade after every cut, and rewarm under hot water. For Sauce: Puree raspberries, sugar, water, lime juice and tequila. Adjust sugar, lime juice and tequila according to taste. Strain the sauce through a fine mesh strainer, pushing on solids. Serve sauce over a slice of cheesecake.