It was my first time making a cheesecake, so I was a little nervous but I hear it turned out alright. I had to drive to Des Moines this weekend (for another birthday party), so I wasn't able to try it. But don't feel too bad for me, I'm going out to dinner with Jen tonight and she promised to give me a piece afterward.*
The recipe called for mango ribbons, but that sounded incredibly hard with such a slippery fruit and also I just wasn't sure if Jen like them, so I opted for blueberries and strawberries instead. Feel free to try whatever. Also, I used bottled Key lime juice.
*Update: I did get to try the cheesecake and it was awesome. The crust turned out to be my favorite part, but I definitely recommend making this recipe.
lightly adapted from Gourmet/May 2002
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
1/2 c blueberries
1/2 c strawberries, sliced 1/8"
1 tablespoon fresh Key lime juice (strained) or bottled
1/2 cup chilled heavy cream
1 tablespoon sugar