Key Lime Cheesecake with Mango Ribbons

This was delicious and on the lighter fluffier side for cheesecake. Many people asked for the recipe when I brought it to a pot luck dinner. The mango ribbons add a lot of work, and the pie is superb even without them. So if you want an easier pie, skip the mangoes and just serve with whipped cream.

• MsLoweez

• Maine

• 1/6/2013

My husband made this for my birthday when we first got married. Everyone I make this for asks for the recipe - it is delicious! I've made it with bottled juice. Perfect amount of tartness. Wish I had a piece right now.

• kenziecollie

• 5/2/2011

From the cheesecake perspective, this is great. I was really pumped at the thought of the mangos on top, but ... it was not what I imaagined. A tropical fruit medly of sorts across the top might be a neat twist. I'll continue to make and enjoy this and see what changes I can do to better tune it to my taste. More if anything noteworthy develops! ~ Cheers ~ NCF

• NoClubNFool

• 1/2/2010

I've made many cheesecakes over the years and this is not a traditional cheesecake. It doesn't have the height or texture of a New York Style cheesecake. It's more like a Key Lime Cheese Pie. If I were to make it again I would make it in a large pie plate rather than a springform pan. It had a good flavor, but definitely wasn't a cheese cake in the traditional sense of the word.

• elaine5242

• Charleston, SC

• 3/24/2008

I used fresh key limes and a prepared Keebler crust. We're not that fond of mangoes so I made a sour cream topping. It was very tart and refreshing, light and creamy, delicious! Thanks to suggestions on this site I used a garlic press for the limes. That was brilliant!

• goodscents

• Southern California

• 10/17/2007

My review of 4 forks is based on prevous suggestions and my own additions. I borrowed some ideas also from the Key Lime Cheesecake recipe also on this site, Bon Appetit Oct 2006. This is the wonderful cheesecake I made, to raves from my July 4 guests: Crust: 1.5 cups graham cracker crumbs; 3 T sugar; pinch of salt; 1 stick of butter (melted and cooled.) Filling: 16 oz softened cream cheese; 1 cup sugar; 3/4 cup lime juice (I used a combination of bottled and freshly-squeezed); 1/2 cup sour cream; 1/2 tsp vanilla; 3 T flour; 1/8 tsp salt; 3 large eggs; 2 T grated lime rind. I used a no-bake topping of creme fraiche spread on after the cheesecake had been refrigerated overnight, and I garnished the topping with a little more grated rind. The flavor of this cheesecake was refreshingly lime-y, tart, but still with sweetness. The creme fraiche, slightlysour in taste, was a wonderful enhancement. I baked it in a 10" springform pan because I wanted more individual servings. Because my larger springform pan wouldn't fit inside any other pans I had, I wrapped it in several layers of aluminum foil and baked it on a middle rack in a slower oven of 325 degrees. In this larger pan it was done in under an hour (50-55 minute) and the texture was very very creamy. Refrigerating overnight is very important.

• Anonymous

• 7/9/2007

Excellent Cheesecake. I also skipped the mangos and used blueberries, raspberries and sliced strawberries for the top. I also doubled the cream topping. Definately a keeper.

• Anonymous

• 7/5/2007

This cheesecake is wonderful. I substituted low-fat sour cream because it's what I had on hand. I also didn't make the mango ribbons. The cheesecake had a wonderful tangy flavor with just the right amount of sweetness. I used Nellie & Joe's Key West Lime Juice. I refrigerated over-night before serving. Several people said it was better than the Cheesecake Factory version.

• Anonymous

• Murrieta, CA

• 5/29/2007

I made the cheesecake and crust exactly according to the recipe, and substituted raspberries for the mango ribbons. It got rave reviews from everyone, and I received several requests to make it again. The only drawback is juicing all those little key limes!

• atcarley

• Boston, MA

• 5/29/2007

Loved this cheesecake! Like many reviewers, I skipped the mangoes and served with fresh strawberries and blueberries on the side instead. I varied the crust, using half graham crackers and half ginger snaps, and only baked the crust for 5 minutes. It was a little tough, so next time I will try it for four minutes. I used bottled key lime juice I found in the liquor dept. at the grocery store. Didn't have any problems with the cake being undone in the center. Made it the night before and served the next day. Easy recipe, fantastic results. I highly recommend it!

• Anonymous

• Scottsdale, AZ

• 3/12/2007

I love this recipe - it has become my standard cheesecake recipe and is very popular with all who try it. I usually use less sugar in it because I don't like things too sweet but it still works well. Be sure to try it!

• Anonymous

• Princeton, NJ

• 2/21/2007

This was one of my favorite cheesecakes ever! I made this for my father's birthday and everyone loved it. I will make this again very soon! I followed the recipe exactly and it came out great.

• Anonymous

• Pacifica, CA

• 11/13/2006

I made this cheesecake for son's 20th birthday. He loves key lime pie. It was fabulous and I should have made two. The only trouble I had was with slicing the mango. I like mango when its ripe and sweet, which made it hard to slice with my mandolin. Had to resort to a peeler. The curls wer not as perfect as I would have liked but the taste was perfection!

• franknmel

• 5/10/2006

I found this recipe to be a fabulous dessert. It received many compliments and while actions speak louder than words, it was gone within a day, so I guess it really was a hit. I made one revision as I'm not the worlds biggest mango fan, I decided to make a lime curd for the top of the cheesecake instead. Wow, what a great addition and gave it a real lime kick! A little whipped cream and this is a gem to add to any dessert list. Enjoy!

• NikkiJ73

• Victoria, BC Canada

• 3/5/2006

Decided to try this because of all the rave reviews and found it to be nothing special at all. Took forever to juice enough key limes and still didn't find it tangy enough for my liking. The only bonus about this cheesecake is the texture---I made it the night before and let it sit in the fridge for 24 hours before serving----was perfect. Took another's suggestion and added a handful of coconut to the crust and regretted it. I will definitely keep searching for a better key lime cheesecake. Don't waste your time with this one.

• vancouvercook1

• Vancouver, BC

• 3/5/2006