This wonderful recipe comes from the Wild Oats website. I’ve made it a couple times and I love it! I haven’t made the mango sauce because I can’t stand mangoes, plus I think the cheesecake is fine on its own. One thing: both times I’ve made it, I’ve had to leave it in the oven a lot longer than the recipe says to. I don’t know if maybe I’m doing something wrong, or what. I’ve never had that problem with other recipes. If any of you make it, let me know how it goes!
Ginger Cheesecake with Mango Lime Sauce
Prep Time: 40 minutes, Cook Time: 60 minutes, Serves 12
3 c. gingersnap cookie crumbs
1 tsp. cinnamon
6 Tbsp. Wild Oats Organic Unsalted Butter, melted
3 (8-oz.) packages Wild Oats Organic Cream Cheese, room temperature
1 c. evaporated cane sugar
2 tsp. vanilla extract
1/2 tsp. sea salt
3 Tbsp. fresh ginger, peeled and grated
1 tsp. cardamom, ground
1 tsp. cinnamon, ground
1/2 tsp. cloves, ground
4 Wild Oats Large Eggs, room temperature
1 1/2 c. organic sour cream
1/2 c. organic confectioners’ sugar
2 Tbsp. crystallized ginger, finely chopped
1 tsp. vanilla extract
1/2 tsp. ginger, ground
3 c. Wild Oats Organic Frozen Mango, thawed
1/2 c. water
Juice and zest of one lime
1/4 c. evaporated cane sugar
Preheat oven to 350° F. Spray a 9-inch springform pan with cooking spray. Place cookie crumbs in a bowl. Stir in cinnamon and melted butter. Press on bottom and up sides of pan. Chill crust.
Blend cream cheese, sugar, vanilla, ginger, cardamom, cinnamon, cloves and eggs in processor until smooth. Pour filling into crust. Place springform pan in a large baking dish. Fill baking dish with one inch of water. Carefully place in oven. Bake for 20 minutes. Cover springform pan with foil. Bake for 40 minutes longer. Transfer to cooling rack. Remove foil, allow to cool for 20 minutes.
While cake bakes, whisk together topping ingredients. Refrigerate until needed. Combine mango, water, lime juice, lime zest and cane sugar in a saucepan. Cook over medium heat until mango breaks down into a sauce, about 25 minutes. If mango does not break down, place sauce in blender and pulse until smooth. When the cake is cool, spread sour cream topping over the cake, leaving a 1/4 inch border around the cake. Cover and refrigerate for at least an hour before serving. Top individual slices with sauce, or swirl it on the plate and place each slice on the sauce.