Mango Key Lime Cheesecake

By Sprig Originals ✓ · cooked up in Sprig

A tall, silky key lime cheesecake with ribbons of concentrated mango running through it, set on a buttery macadamia-graham crust. The trick that makes it work at home: frozen mango puree is drained and then reduced to a thick, jammy paste, so you get intense tropical flavor without the extra water that would keep the custard from setting. Baked low and slow in a water bath for a crack-free, restaurant-smooth top.

Ingredients

• 16 oz frozen mango chunks, thawed
• 3 tbsp granulated sugar
• 2 tsp fresh key lime juice
• 1 pinch kosher salt

• 1 3/4 cups graham cracker crumbs (about 12 full sheets)
• 1/3 cup roasted salted macadamia nuts, finely chopped
• 3 tbsp light brown sugar
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter, melted

• 32 oz full-fat cream cheese, room temperature (four 8-oz blocks)
• 1 1/4 cups granulated sugar
• 2 tbsp cornstarch
• 1/2 tsp kosher salt
• 1/2 cup sour cream, room temperature
• 4 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1/2 cup fresh or bottled key lime juice
• 1 tbsp finely grated lime zest
• 2 tsp vanilla extract

• 1 cup heavy cream, cold
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 tbsp lime zest, for garnish
• 2 tbsp toasted macadamia nuts, chopped, for garnish

Instructions

1. Make the mango concentrate first so it has time to cool. Puree the thawed mango in a blender or food processor until completely smooth, about 60 seconds. Set a fine-mesh sieve over a bowl, line it with a double layer of cheesecloth or a coffee filter, add the puree, and let it drain for 30 minutes. You should collect 1/3 to 1/2 cup of thin mango water — discard it or save it for a drink. This step is what keeps the cheesecake from turning soupy.
2. Scrape the drained puree into a small saucepan with the 3 tablespoons sugar and the pinch of salt. Cook over medium heat, stirring constantly with a silicone spatula, for 8 to 12 minutes, until it darkens slightly and reduces to a thick paste that holds a line when you drag the spatula across the pan — you want about 1/2 cup total. Stir in the 2 teaspoons key lime juice, transfer to a small bowl, and cool to room temperature (speed it up in the fridge for 15 minutes).
3. Heat the oven to 350°F. Wrap the outside bottom and sides of a 9-inch springform pan in two layers of heavy-duty foil, crimping tightly at the rim so no water can seep in. Lightly butter the inside.
4. Mix the graham crumbs, chopped macadamias, brown sugar, and salt in a bowl, then stir in the melted butter until the mixture looks like damp sand. Press firmly into the bottom of the pan and about 1 inch up the sides, using the flat bottom of a measuring cup to compact it. Bake 10 minutes, then cool on a rack while you make the filling. Reduce the oven to 325°F.
5. Put a kettle or saucepan of water on to boil for the water bath. In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the cream cheese on medium-low for 2 minutes until completely smooth, scraping the bowl and paddle twice — no lumps now means no lumps later.
6. Whisk the granulated sugar, cornstarch, and salt together, then add to the cream cheese and beat on low for 2 minutes until glossy. Add the sour cream and beat 30 seconds. Keep the mixer on low from here on: too much air causes cracks.
7. Add the eggs and the yolk one at a time, mixing just 20 seconds after each and scraping the bowl. Add the key lime juice, lime zest, and vanilla and mix on the lowest speed just until uniform, about 30 seconds. The batter will be loose and pourable — that's correct.
8. Pour about two-thirds of the batter over the cooled crust. Drop half the mango paste over the surface in teaspoon-size dollops and swirl gently with a butter knife, making 4 or 5 figure-eights only. Pour in the remaining batter, dollop the rest of the mango on top, and swirl again with just 3 or 4 passes. Tap the pan on the counter to release air bubbles.
9. Set the foil-wrapped pan in a roasting pan and pour boiling water into the roasting pan to come 1 inch up the sides. Bake at 325°F for 75 to 90 minutes, until the outer 2 inches are set and the center 3-inch circle still wobbles as one unit when nudged; an instant-read thermometer 1 inch from the edge should read 150°F.
10. Turn the oven off, prop the door open a few inches, and let the cheesecake cool in the water bath for 1 hour. Lift it out, remove the foil, and cool on a rack to room temperature, about 1 1/2 hours. Run a thin knife around the rim, then refrigerate uncovered for 1 hour before covering loosely and chilling at least 8 hours or overnight — it must be fully cold to slice cleanly.
11. Just before serving, whip the cold cream with the powdered sugar and vanilla to soft peaks, about 2 minutes. Release the springform ring, pipe or spoon the cream around the top edge, and finish with lime zest and chopped macadamias. Slice with a hot, dry knife, wiping between cuts.

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Nutrition (per serving, estimated)

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