Copycat Cheesecake Factory Mango-Key Lime Cheesecake

Copycat Cheesecake Factory Mango-Key Lime Cheesecake


The end result is an amazing mash-up of textures and flavors that will give the cheesecake-based chain a run for its money.
  • 9 oz. vanilla wafer cookies (about 70)
  • 2 oz. unsweetened dried coconut chips
  • 5 tbsp. coconut oil, melted
  • ¾ tsp. kosher salt
  • 1¾ c. mango puree
  • ½ c. finely chopped mango
  • 2½ (8-oz.) blocks cream cheese, softened
  • 1 (14-oz.) can sweetened condensed milk
  • ½ c. sour cream
  • 2 tbsp. all-purpose flour
  • ½ tsp. kosher salt
  • ½ tsp. pure vanilla extract
  • 3 large eggs
  • 2 tsp. finely grated Key lime zest
  • 3 tbsp. fresh Key lime juice
  • 1 tsp. unflavored gelatin powder
  • 2 tbsp. fresh Key lime juice
  • ½ c. mango puree
  • ½ c. heavy cream
  • 3 tbsp. granulated sugar
  • 1 tsp. unflavored gelatin powder
  • 1 tbsp. fresh Key lime juice
  • ¾ c. fresh mango juice
  • 1 tbsp. plus 1½ tsp. granulated sugar
  • Whipped cream, for serving
  1. Place a rack in center of oven; preheat to 350°. In a food processor, process cookies and coconut until mixture resembles coarse sand. Add oil and salt and process until well combined and mixture holds together when pinched.
  2. Transfer mixture to a 9" springform pan. Press into bottom and up sides of pan in an even layer.
  3. Bake crust until deep golden brown, about 12 minutes. Let cool completely. Wipe out food processor. Reduce oven temperature to 300°.
  5. In a small pot over medium-high heat, cook mango puree and chopped mango, stirring frequently, until reduced to about 1 cup, about 15 minutes. Let cool.
  6. Meanwhile, in food processor, pulse cream cheese until smooth and no lumps remain, 10 to 15 seconds. Add milk and sour cream and pulse until combined, 25 to 30 seconds. Add flour, salt, and vanilla and pulse until combined, 5 to 10 seconds. Add eggs one at a time, blending to incorporate after each addition.
  7. Pour two-thirds of filling into a medium bowl or a pitcher, add Key lime zest and juice, and stir to combine. To remaining filling, add ¾ cup mango mixture and stir to combine.
  8. Pour lime filling into crust and smooth with an offset spatula. Pour mango filling into center of lime filling. Dollop mango filling with remaining cooked mango mixture. Using a spoon or offset spatula, swirl mango mixture into mango filling. To achieve the proper layered look, do not swirl mango and lime filling together.
  9. Bake cheesecake until center slightly jiggles when shaken, about 1 hour and 30 minutes. Turn off oven and crack door open. Let cheesecake cool 1 hour, then place on a countertop and let cool 30 minutes more. Refrigerate, uncovered, until ready to serve.
  11. In a small heatproof bowl, sprinkle gelatin over lime juice. Microwave in 15-second increments, stirring between each, until gelatin is dissolved. Add mango puree and stir until smooth.
  12. In a medium bowl, using a handheld mixer on medium-high speed or a whisk, whip cream and granulated sugar until soft peaks form. Fold mango puree into whipped cream. Cover and refrigerate until cold, about 1 hour.
  13. Spread mousse of top of cheesecake, making sure top is completely covered. Refrigerate until set, about 1 hour.
  15. In a small heatproof bowl, sprinkle gelatin over lime juice. Let sit 5 minutes.
  16. In a small saucepan over medium heat, bring mango juice and granulated sugar to a boil and stir until sugar is dissolved.
  17. Meanwhile, fill the bottom of a medium bowl with ice cubes.
  18. Pour mango juice mixture over gelatin mixture and whisk until gelatin is dissolved. Set small bowl inside bowl with ice cubes and whisk until mixture begins to cool. When completely cool and just starting to set, pour glaze over mousse layer and smooth with an offset spatula.
  19. Refrigerate entire cheesecake until cold and set, 3 to 4 hours.
  20. Top cheesecake with whipped cream and serve.

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