Rachael Ray Every Day

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the center of the oven and preheat to 350 degrees . Butter the bottom and sides of a 10-inch springform pan. In a bowl, stir together the graham cracker crumbs, butter and 3 tablespoons sugar. Press evenly into the pan. Bake until golden, about 8 minutes; let cool.

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  • Lower the oven temperature to 325 degrees . Using an electric mixer, beat together the cream cheese, 1 cup sugar and the salt until fluffy. Beat in the eggs 1 at a time. Mix in 1 cup mascarpone, then drizzle in 1/4 cup plus 2 tablespoons lime juice. Mix in the flour at low speed.

  • Pour the filling into the crust and bake until set around the edge, 50 to 60 minutes. Let cool on a rack for 1 hour, then refrigerate until cold, at least 4 hours or overnight.

  • Meanwhile, peel the mango and, using a vegetable peeler, thinly slice. In a medium bowl, toss the slices with 2 tablespoons lime juice and 1 tablespoon sugar.

  • Run a knife around the edge of the cheesecake and remove the side of the pan. In a bowl, whisk the cream, the remaining 1/2 cup mascarpone and 2 tablespoons each sugar and lime juice until peaks form; spread over the cheesecake. Cut into 10 wedges and top with the mango.

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