Zen Tropic's Key lime cheesecake with lemon chiffon swirl & mango shooters

This 3 1/4 inch thick cheese cake will take you to the tropics with every bite. The texture is absolute heaven, so creamy and light. The mixture of lemon, key lime and a burst of mango is an explosion in your mouth that keeps you wanting more. You can add any topping you like. I like to add blackberries. This is the most wonderful, colorful dessert for a dinner party or any occasion. This recipe is just in time for all the summer events. It is very easy to make and your friends and family will think you are a master chef.


12 to 14


1 ½ sleeves from a package Keebler’s Pecan Sandies crushed for crust 3 ½ (8 oz) Packages of cream cheese, room temperature 1 ½ c. of sugar 1 teaspoon. corn starch added to sugar to keep cake from cracking 2 T. flour ⅔ c. fresh squeezed lime juice 2 T. lime zest 1 teaspoon. vanilla extract 6 eggs added 1 at a time 3 ½ c. sour cream 1 T. + 1 teaspoon. fresh squeezed lemon juice 1 T. lemon zest Green food coloring about 6 to 8 drops you want a nice light green color Yellow food coloring about three drops you want a nice deep color 1 Mango 1 T. brown sugar ¼ c. orange juice

Nutritional information

No nutrition information available


Preheat oven to 365 degrees. Cover the bottom of a 9 inch spring pan with foil. Begin by crushing the cookies in a food processor and pressing into 9” pan go partly up the sides with cookies. Place crust in the 365 degree oven for 5 minutes to bake (no need to add any thing to cookies). Then remove crust and set aside. Using a stand mixer on medium high speed add cream cheese beat until fluffy; add corn starch to sugar blend well. Next slowly add sugar mixture to cream cheese cream together until smooth and fluffy about 3 to 4 minutes. Then add flour, lime juice, and vanilla mix well. Turn mixer down to medium and eggs, one at a time making sure each egg is beaten in before adding the next one. Lastly add sour cream scrap the sides of the bowl so everything gets well mixed. Remove one cup of batter from bowl. Add lime zest and green food coloring to the big batch of batter in stand mixer and blend until a nice pastel green. Add to the 1 cup batter lemon juice, lemon zest and yellow food coloring mix well until you have the color of a lemon deep yellow. Now pour your lime batter into spring pan and place spring pan in water bath. Make sure water goes at least ½ way to the top of the spring pan. Take the lemon batter make four piles of batter on top of your key lime batter. Using a butter knife pull through the batter making a marble effect. Then bake at 365 degrees for 1 hour to 1 hour and 20 minutes. Do not open the oven for at least 1 hour and 15 minutes. The cake should be firm on the outer sides but a little jiggle towards the middle. When cake is done remove and cool in pan on cooling rack. Let stand until cake is completely cooled and then refrigerate over night. The next day in a small sauce pan over medium heat place peeled and cubed mango, brown sugar and orange juice cook about 5 to 7 minutes. Place mixture into blender or food processor and blend until runny texture. Let mixture come to room tempter. Cut cheese cake and serve with mango shooter drizzled over plate first make a nice design then add cake on the plate then lime and lemon twists as garnish. You may also drizzle a little over the cake if you like. So refreshing and so light and good. ENJOY!!