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Prep Time: 40 minutes, Cook Time: 60 minutes, Serves 12
Crust 3 c. gingersnap cookie crumbs 1 tsp. cinnamon 6 Tbsp. Henry's Organic Unsalted Butter, melted Filling 3 (8-oz.) packages 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 Henry's Large Eggs, room temperature Topping 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 Sauce 3 c. 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. |
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