Mango Lime Cheesecake

1. 1

   Process graham crackers in food processor until finely crushed. Add butter and process until combined. Press crumb mixture onto bottom and halfway up sides of a 9 inch springform pan.

2. 2

   Coarsely chop flesh from one mango; blend or process until smooth. Peel and very thinly slice remaining mango.

3. 3

   Sprinkle gelatin over 1/4 cup water in a small microwavable bowl. Let stand for 3 mins. Microwave on medium (50%) for 20 seconds or until the gelatin is dissolved. Cool for 3 mins.

4. 4

   Finely grate the peel from one of the limes. Squeeze the juice from both limes.

5. 5

   Beat ricotta, sugar, lime peel and juice in a medium bowl with an electric mixer on medium speed until combined. Fold in the gelatin mixture and yogurt.

6. 6

   Pour half of the cheesecake mixture into prepared crust. Top with mango puree then remaining cheesecake mixture.

7. 7

   Refrigerate cheesecake overnight or until set. Garnish with sliced mango and additional grated lime peel, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.