Mango Chili Lime Cheesecake
Flavors Used:
This cheesecake is a true Louisville creation built on local talent, bold flavor, and a whole lotta fun. The crust gets its deep, savory richness from Dan-O’s Outlaw Butter Dust, while the creamy cheesecake filling brings a bright pop of Dan-O’s Chili Lime Seasoning. To bring this recipe to life, we partnered with Big Nita’s Cheesecake, a Louisville legend whose baking skills are unmatched. Together, we crafted a dessert that’s equal parts comforting, creative, and undeniably delicious.
- Use room-temp ingredients (cream cheese, sour cream, eggs, heavy cream) for a silky, lump-free batter.
- Scrape the bowl often—top, sides, and bottom—to keep everything smooth.
- Mix low and gentle after adding eggs to avoid air bubbles that cause cracking.
- Tap the pan before baking to release trapped air.
- Lightly spray the pan rim so the cheesecake can pull away cleanly as it bakes.
- Add a little flour for stability and cleaner slices.
- Skip the water bath—low and slow baking plus gradual cooling prevents cracks.
- Don’t open the oven more than once; heat loss can cause sinking.
- Use the “penny jiggle” test—the center should jiggle the size of a penny when done.
- Make whipped cream close to serving so it stays thick and holds its shape for days.
Ingredients
Crust
- 1 tsp Dan-O’s Chili Lime Seasoning
- ¼ tsp Dan-O’s Outlaw Butter Dust
- 2 cups Nilla wafer crumbs (finely crushed)
- 8 tbsp (1 stick) unsalted butter, melted
Cheesecake Filling
- ½ tsp Dan-O’s Chili Lime Seasoning
- 3 blocks (8 oz each) cream cheese, softened
- ¼ cup heavy whipping cream
- 1 cup granulated sugar
- ½ cup sour cream, room temp
- 1 tbsp vanilla extract
- 1½ packets mango chamoy gelatin (or mango gelatin, ~3.5 oz total)
- ¼ cup all-purpose flour
- 3 large eggs, room temp
Vanilla Whipped Cream
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- ½ cup granulated (or powdered) sugar
Finish
- ¼ tbsp Dan-O’s Chili Lime, for sprinkling
Preparation Instructions
- Prep: Lightly spray the sides of a 9” springform pan (avoid bottom). Preheat the oven to 300°F (conventional) or 250°F (convection).
- Crust: Stir together Nilla wafer crumbs, melted butter, Butter Dust, and Chili Lime until the texture feels like wet sand. Press firmly and evenly into the bottom of the pan (use the bottom of a glass or Dan-O’s bottle). Chill the crust in the fridge for 10 minutes.
- Cheesecake Batter – Base: In a mixer, beat cream cheese, heavy cream, and sugar on medium 1–2 minutes, until glossy and smooth. Scrape bowl and bottom well.
- Flavor the Batter: Add sour cream and vanilla; mix to combine. Add gelatin, flour, and Chili Lime; mix on medium just until smooth. Scrape bowl again.
- Add Eggs (Low & Slow) - Lightly beat eggs in a small bowl, then add to batter. Mix on low just until eggs disappear—do not overmix.
- Fill Pan & Tap: Pour batter over the chilled crust and smooth the top. Tap the pan on the counter several times to release air bubbles.
- Bake: Convection: 250°F for 50–55 minutes. Conventional: 300°F for 60–70 minutes. Cheesecake is done when edges are set and center jiggles like a penny–nickel circle. Turn the oven off, crack the door, and let the cheesecake cool in the oven for about 1 hour. Remove, cool to room temp, then cover and refrigerate 4+ hours or overnight.
- Vanilla Whipped Cream: Add heavy cream and vanilla to the mixer; start on low. With the mixer running, slowly add sugar. Increase to medium-high and whip until thick, fluffy, and holds stiff peaks. Do not overbeat.
- Decorate & Serve: Pipe whipped cream on top (rosettes or swirls). Sprinkle generously with Dan-O’s Chili Lime Seasoning over the whipped cream and cheesecake.
- Slice with a warm, clean knife and serve. Yum yum get ya sum!
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