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Mango Key Lime Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 58 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours (including chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Mango Key Lime Cheesecake combines the tropical sweetness of mango with the tangy zest of key lime, creating a refreshing and creamy dessert perfect for summer. Featuring a crunchy graham cracker crust and a luscious filling enriched with cream cheese and sour cream, this cheesecake offers a delightful balance of flavors and textures. Garnish with whipped cream, fresh mango slices, and lime zest for an elegant finish.

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted

For the filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/3 cup key lime juice
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract
  • 1 cup mango purée (fresh or frozen, thawed)

For the topping (optional):

  • Whipped cream
  • Mango slices
  • Lime zest

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is well blended. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8 minutes to set, then remove from the oven and let cool completely.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, free from lumps. Add the eggs one at a time, beating thoroughly after each addition to ensure even incorporation.
  3. Incorporate wet ingredients: Blend in sour cream, key lime juice, key lime zest, and vanilla extract until fully combined and smooth. Take care not to overmix to avoid incorporating too much air, which can cause cracking.
  4. Add mango purée: Gently fold in the mango purée until it is evenly distributed throughout the batter, maintaining a smooth texture without overmixing.
  5. Assemble and bake: Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula. Bake at 325°F (160°C) for 55 to 65 minutes, or until the edges are set and the center is firm yet still slightly jiggly to the touch.
  6. Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking caused by sudden temperature changes.
  7. Chill: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
  8. Serve and garnish: Before serving, garnish optionally with whipped cream, fresh mango slices, and additional lime zest for a decorative and flavorful touch.

Notes

  • If fresh key limes are unavailable, bottled key lime juice works well as a substitute.
  • To prevent cracks in the cheesecake, avoid overmixing the batter and consider baking with a water bath for gentler heat distribution.
  • For a stronger mango flavor, swirl in extra mango purée on top of the batter before baking.

Find it online: https://slsrecipes.com/mango-key-lime-cheesecake-recipe/