Raspberry Mango Lime Cheesecake

This can be any cheesecake you like. If you want to top with strawberries or blueberries just add the topping you like best. I like this cake because it is only half the size of a normal cheesecake. It still feeds a lot of people because you only need a small piece to satisfy your craving but, for a smaller crowd it is perfect.

 

You will need:

 

 

  • 1 and1/4 bricks of cream cheese (350 grams) – softened to room temperature
  • 3/4 cups sugar
  • pinch of salt
  • 1/4 cup sour cream
  • 1 tbsp lemon juice
  • 1 tbsp lime zest – finely grated (if you prefer lemon or orange use that)
  • 1 tsp vanilla or rum
  • 2 large egg yolks
  • 3 eggs

 

Crust

 

  • 3/4 cup graham cracker crumbs
  • 2 tbsp butter- melted
  • 2 tbsp shredded coconut
  • 1 tbsp sugar

 

Topping

 

  • mango with lime juice and sugar – cooked 5 minutes
  • raspberries with 1 tbsp jam and sugar cooked 5 minutes

 

 

Step 1: in a stand mixer with the paddle attachment add softened cream cheese, sugar, salt, sour cream, lemon juice and vanilla or rum. (I use my own vanilla rum that I make by slicing vanilla pods and leaving in a small bottle of rum) Mix well, scraping down sides and paddle to ensure cream cheese gets mixed well.

 

 

Step 2: add lime zest, egg yolks and eggs, Mix until incorporated well.

 

 

Step 3: in a small bowl mix all ingredients for crust. Press the graham cracker crust into a small spring form pan or I have used a small (8 inch x 2 inch tall) tart pan with a removable bottom. Make sure to spray the pan with an olive oil or vegetable oil spray to avoid sticking. You can also make this in 2 or 3 small disposable foil pie pans. This is a great way to share a small cheesecake with friends. Everyone gets their own and no one has to return your plate!

 

 

Step 4: fill the cheesecake mixture and place on a foil lined cookie sheet. Bake in a 350 degree F oven for 10 minutes, then turn down oven to 325 degrees and bake for a further 40 minutes.

 

 

Remove from oven and let cool completely. Then you can chill in fridge before serving

 

Make your topping with your favourite fruit a sprinkle of sugar and a heaping tbsp of jam (I have used blackberry) Cook for 5 minutes and let cool. You can pour through a sieve to make a smooth sauce or just spoon over cake as it. I also always add a few fresh fruit pieces for a nice contrast.

 

 

I did the same with a mango, a sprinkle of sugar and a splash of rum.

 

 

It is a dense and rich cheesecake with a hint of lime.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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