Name: Key Lime Cheesecake with Mango Ribbons
Cook time: 1 hour
Total time: 8 hours
Yield: Makes 8 to 10 servings
Ingredients: 1 1/4 cups fine graham cracker crumbs (5 oz); 3 tablespoons sugar; 1/2 stick (1/4 cup) unsalted butter, melted; 2 (8-oz) packages cream cheese at room temperature; 1 cup plus 2 tablespoons sugar; 3/4 cup fresh Key lime juice (strained from about 1 1/2 lb Key limes) or bottled; 1/2 cup sour cream; 1/2 teaspoon vanilla; 2 1/2 tablespoons all-purpose flour; 1/4 teaspoon salt; 3 large eggs; 2 large firm-ripe mangoes; 1 tablespoon fresh Key lime juice (strained) or bottled; 1/2 cup chilled heavy cream; 1 tablespoon sugar; Special equipment: a 9- to 9 1/2-inch springform pan; a mandoline or other adjustable-blade slicer

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Key Lime Cheesecake with Mango RibbonsEricka McConnell

If you can't find fresh Key limes in your area, you can substitute bottled Key lime juice. We've tried several different kinds in our test kitchen, and the only one we like so far is Manhattan brand*.

Cooks' note:

Cheesecake (without topping) can be made 1 day ahead and chilled, covered. If desired, bring to room temperature. Add topping just before serving.

Recipe notes

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