Mango Key Lime Cheesecake
A delightful cheesecake that perfectly balances sweet and tangy flavors, combining cream cheese, key limes, and ripe mangoes for a tropical dessert experience.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Filling Ingredients
- 3 packages cream cheese, softened (8 ounces each)
- 1 cup granulated sugar
- 3 large eggs
- 0.5 cups fresh lime juice (about 4-5 limes)
- 2 limes Zest from
- 1 cup mango puree (fresh or canned)
- 1 teaspoon vanilla extract
- to taste optional Whipped cream for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, blend in the lime juice, lime zest, mango puree, and vanilla extract until well combined.
Baking
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
Cooling
- Leave the cheesecake to cool at room temperature for about an hour.
- Refrigerate for at least 4 hours or overnight for the best flavor and texture.
Serving
- When ready to serve, remove the sides of the springform pan, slice, and top with whipped cream if desired.
Notes
Use ripe mangoes for the best flavor and avoid the white pith when zesting limes. Chill the cheesecake to allow flavors to meld beautifully. This recipe is easily adaptable.