Description
This Mango Key Lime Cheesecake combines the creamy richness of classic cheesecake with the tropical freshness of mango and tangy key lime. Featuring a buttery graham cracker crust, a luscious mango and key lime infused cream cheese filling, and a smooth mango key lime gelatin topping, this dessert is a perfect balance of sweet and tart. Garnished with fresh mango and key lime slices, it’s an elegant and refreshing treat perfect for any celebration.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 tbsp all-purpose flour
- 3/4 cup mango puree
- 2 tbsp key lime juice
- Zest of 1 key lime
- 3 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
For the mango key lime topping:
- 1 cup mango puree
- 2 tbsp sugar
- 1 tbsp key lime juice
- 1 tsp gelatin powder
- 2 tbsp water
Additional:
- Fresh mango slices and key lime slices for garnishing
Instructions
- Prepare crust: Preheat oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes to set, then remove and allow to cool.
- Make filling: In a large mixing bowl, beat the softened cream cheese with sugar and flour until smooth and creamy. Mix in the mango puree, key lime juice, and zest thoroughly. Add eggs one at a time, beating after each addition until fully incorporated. Finally, stir in sour cream and vanilla extract until well blended.
- Bake cheesecake: Pour the cream cheese filling evenly over the cooled crust. Bake in the preheated oven for 55 to 65 minutes, or until the cheesecake is set but has a slight wobble in the center. Remove from oven and let cool for 10 minutes, then refrigerate for at least 4 hours to chill and set completely.
- Prepare topping: Sprinkle gelatin powder over water and let it bloom for several minutes. In a saucepan, warm the mango puree with sugar and key lime juice until the sugar dissolves but do not boil. Stir in the bloomed gelatin until fully dissolved. Allow the mixture to cool slightly to room temperature.
- Assemble topping: Pour the cooled mango key lime gelatin mixture gently over the chilled cheesecake. Place the cheesecake back in the refrigerator and chill until the topping is fully set.
- Garnish and serve: Before serving, decorate the cheesecake with fresh mango slices and key lime slices for an attractive presentation and added freshness.
Notes
- Make sure cream cheese is softened for a smooth filling.
- Do not overbake the cheesecake; it should be slightly jiggly in the center.
- Blooming gelatin is essential for proper setting of the topping.
- The cheesecake needs at least 4 hours refrigeration, preferably overnight, for best texture and flavor.
- Use fresh mango puree for the best tropical flavor, can substitute with frozen mango puree if fresh is unavailable.
