Mango Lime Cheesecake - cooking recipe

Ingredients

30 None graham cracker squares
8 tbsp (1 stick) butter, melted
2 medium mangoes
1 tbsp unflavored gelatin
2 None limes
1 1/2 cups ricotta cheese
3/4 cup sugar
1 1/4 cups plain yogurt

Preparation

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.
Coarsely chop flesh from one mango; blend or process until smooth. Peel and very thinly slice remaining mango.
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.
Finely grate the peel from one of the limes. Squeeze the juice from both limes.
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.
Pour half of the cheesecake mixture into prepared crust. Top with mango puree then remaining cheesecake mixture.
Refrigerate cheesecake overnight or until set. Garnish with sliced mango and additional grated lime peel, if desired.