Mango Key Lime Cheesecake

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Mango Key Lime Cheesecake

Tropical, Tangy, and Creamy – A Showstopper Dessert!

If you’re craving a dessert that combines bright citrusy zing with luscious tropical fruit, this Mango Key Lime Cheesecake is the perfect treat. Featuring a buttery graham cracker crust, a rich mango-lime infused cheesecake filling, and a glossy mango lime topping, this 9-inch cheesecake is ideal for summer parties, special occasions, or whenever you need a taste of sunshine.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup mango purée (from fresh or thawed frozen mango)
  • Zest of 1 lime
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract

For the Mango Lime Topping:

  • 1 cup mango purée
  • Zest of 1 lime
  • 2 tablespoons lime juice
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch

Instructions

1. Prepare the Crust:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan.
  4. Bake for 10 minutes, then set aside to cool while preparing the filling.

2. Make the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the sugar and continue to beat until light and fluffy.
  3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
  4. Mix in the sour cream, mango purée, lime zest, lime juice, and vanilla extract until the batter is smooth and well blended.
  5. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

3. Bake the Cheesecake:

  1. Bake in the preheated oven for 50–55 minutes, or until the edges are set but the center still has a slight jiggle.
  2. Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour to prevent cracking.
  3. Remove from the oven and cool completely at room temperature.
  4. Refrigerate for at least 4 hours, or preferably overnight.

4. Prepare the Mango Lime Topping:

  1. In a small saucepan, combine mango purée, lime zest, lime juice, sugar, and cornstarch.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
  3. Let it boil for 1 minute, then remove from heat and allow it to cool completely.

5. Finish and Chill:

  1. Once the topping has cooled, pour it over the chilled cheesecake and spread it evenly.
  2. Return the cheesecake to the fridge for another 1–2 hours to set the topping.

Serving:

Before serving, run a knife around the edge of the springform pan and carefully remove the sides. Slice and serve chilled for the best flavor and texture.

Yield:

One 9-inch cheesecake, serving 12–14 people.

Tips for Success:

  • For best results, use ripe mangoes or high-quality frozen mango chunks.
  • Let all ingredients come to room temperature before mixing to avoid lumps.
  • For a smooth top, gently tap the pan on the counter to release air bubbles before baking.

 

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