Ingredients Weight Measure
Graham cracker crumbs 2 cups
Sugar 1/4 cup
Unsalted butter, melted 6 Tbsp.


Ingredients Weight Measure
Large eggs, at room temperature 5 ea.
Cream cheese, at room temperature 2 lbs.
Mexican chocolate 9 oz.
Heavy cream 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 3/4 cup
Granulated sugar 1-1/4 cups
Sour cream 1 cup

Mango Lime Coulis

Ingredients Weight Measure
Ripe mangoes 2 ea.
Water 4 Tbsp.
Tequila 4 Tbsp.
Lime, zest and juice of 1 ea.
Sugar 5 Tbsp.
Whipped cream, for garnish as needed
Strawberry wedge, for garnish 1 ea.
Mint, for garnish as needed


  1. For Crust, combine graham cracker crumbs and sugar; drizzle melted butter into mixture until moistened (you should be able to press with fingers and the crumbs should stick together).
  2. Using your fingertips, press graham cracker mixture about 1-1/2" high along side of 10" springform pan. Fill the bottom of the pan with the remaining crumbs and press firmly.
  3. Place pan in refrigerator for 30 minutes or until crust is firm to touch.
  4. For the Custard, preheat oven to 350┬░F; separate 3 of the 5 eggs; set aside. Using a KitchenAid®, place the cream cheese in the bowl and beat on low speed for approximately 10-15 minutes, making sure to scrape the sides of the bowl frequently.
  5. While the cream cheese is being beaten, in a double boiler, add the Mexican chocolate, heavy cream and TABASCO® Chipotle Pepper Sauce; let set on double boiler until all ingredients are incorporated. Remove from heat and let set at room temperature for about 5 minutes.
  6. Gradually add the sugar to the cream cheese and beat until smooth, about 5 minutes. Scrape the bowl frequently and add the whole eggs one at a time and beat until just incorporated. Add the mixture of heavy cream, Mexican chocolate and TABASCO® Chipotle Pepper Sauce as well as the sour cream; mix on a low speed until combined.
  7. In a separate bowl, beat the 3 egg whites until they hold soft peaks; fold whites into batter with a large rubber spatula. Pour batter into prepared springform pan. Place the pan in the middle of the oven and bake for 1 hour. Cake should be slightly brown around edges and may appear a little undercooked in the center. Remove from oven and allow cake to cool at room temperature for 1 hour and then refigerate for at least 5-6 hours, preferably overnight.
  8. For Mango Lime Coulis, peel mangoes and cut the flesh into chunks. Place the fruit in a food processor with the water, tequila, lime juice and sugar. Blend for 30-45 seconds; then strain through a sieve.
  9. Add lime zest and serve with the cheesecake.
  10. Garnish with whipped cream, strawberry wedge & mint.

Yield: 12 servings