MANGO-LIME-CHILI CHEESECAKE WITH RASPBERRY TEQUILA PUREE

MANGO-LIME-CHILI CHEESECAKE WITH RASPBERRY TEQUILA PUREE image

Yield 12 slices

Number Of Ingredients 20

Crust
1 1/2 cups Graham Cracker Crumbs
1/2 grated coconut
1/4 cup sugar
6 TBSP melted butter
Filling
3 8oz packages cream cheese, softened
1 1/4 cups sugar
2 tsp. vanilla extract
4 large eggs
2 cups pureed mango (I use the frozen mango chunks from Trader Joe's. 1 bag yields exactly 2 cups.)
2 TBSP Tajin chili powder
1/2 tsp chili powder
zest from 3 limes
juice from 3 limes
Sauce:
6 oz fresh raspberries
2 TBSP sugar
1-2 TBSP lime juice
2 TBSP silver tequila

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.