Introduction
This Mango Lime Cheesecake is a tropical delight that combines a rich, creamy texture with vibrant flavors. With the refreshing combination of mango and lime, this cheesecake is perfect for summer gatherings or special occasions. It features a coconut-infused graham cracker crust, a creamy mango-lime filling, and a luscious citrus glaze, making it a dessert that is sure to impress.
Ingredients
For the Crust:
1 cups graham cracker crumbs (about 10 full crackers)
2 tbsp granulated sugar
1 cup shredded sweetened coconut
5 tbsp salted butter, melted
For the Cheesecake Filling:
1 ripe mango, peeled and cut
3 tbsp freshly squeezed lime juice
24 oz cream cheese (3 packages, room temperature)
1 cups granulated sugar
3 large eggs (room temperature)
1 cup sour cream (room temperature)
1 tsp vanilla extract
2 tsp lime zest
For the Glaze:
1 ripe mango, peeled and cut
2 tbsp fresh lime juice
2 tbsp fresh lemon juice
2 tsp cornstarch
2 tbsp granulated sugar
For the Whipped Cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Toasted coconut for garnish
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Total Time
At least 7 hours (including chilling time)
Yield
1 (9-inch) cheesecake
Instructions
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, shredded coconut, and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan and slightly up the sides. Bake the crust for 10 minutes and then let it cool.
2. Prepare the Cheesecake Filling:
Blend the mango and lime juice until smooth. In a large bowl or stand mixer, blend the cream cheese until smooth, then mix in the granulated sugar. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream, vanilla extract, mango-lime puree, and lime zest until smooth. Pour the cheesecake batter over the cooled crust.
3. Bake the Cheesecake:
Prepare a water bath by wrapping the bottom and sides of the springform pan with extra-wide aluminum foil to prevent water from entering. Place the wrapped pan in a large roasting pan or baking dish and add hot water to the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan. Bake at 325°F (163°C) for 60 to 65 minutes until the center barely jiggles. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. Then, transfer to the counter to cool for another hour. Cover with foil and refrigerate for at least 6 hours or overnight.
4. Prepare the Glaze:
Blend the mango, lime juice, and lemon juice until smooth, straining if desired for extra smoothness. In a small saucepan, whisk together cornstarch and granulated sugar, then add a few tablespoons of the mango puree to combine. Heat over medium heat, gradually adding the remaining puree, and continue whisking until it boils. Boil for 30 seconds and then remove from heat. Stir occasionally as it cools, and refrigerate until set.
5. Prepare the Whipped Cream:
In a chilled bowl, whip the heavy cream until it thickens. Then add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
6. Assemble the Cheesecake:
Pipe a thick border of whipped cream around the edge of the cheesecake. Pour the cooled mango glaze into the center of the cheesecake and spread it out using an offset spatula, reaching the whipped cream border. Garnish with toasted coconut and additional lime zest if desired.
Enjoy your tropical Mango Lime Cheesecake, a refreshing and decadent dessert that is sure to be a crowd-pleaser!
Detailed Directions and Instructions
Prepare the Crust
Preheat your oven to 350F (175C). In a medium bowl, mix graham cracker crumbs, granulated sugar, shredded coconut, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan and slightly up the sides. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool.
Prepare the Cheesecake Filling
Blend the mango and lime juice in a blender or food processor until smooth. Set aside. In a large bowl or stand mixer, blend the cream cheese until smooth. Add granulated sugar and mix well. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream, vanilla extract, mango-lime puree, and lime zest until smooth. Pour the cheesecake batter over the cooled crust.
Bake the Cheesecake
Prepare a water bath by wrapping the bottom and sides of the springform pan with extra-wide aluminum foil to prevent water from getting into the pan. Place the wrapped pan in a large roasting pan or baking dish. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan. Bake the cheesecake at 325F (163C) for 60 to 65 minutes, or until the center just barely jiggles. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Then, transfer it to the counter and cool for an additional hour. Cover with foil and refrigerate for at least 6 hours, or overnight.
Prepare the Glaze
Blend mango, lime juice, and lemon juice until smooth. Strain if desired for extra smoothness. In a small saucepan, whisk together cornstarch and granulated sugar. Add a few tablespoons of the mango puree and whisk to combine. Heat over medium heat, gradually adding the remaining puree. Continue whisking until it begins to boil. Boil for 30 seconds, then remove from heat. Stir the glaze occasionally as it cools, then refrigerate until it sets.
Prepare the Whipped Cream
In a chilled bowl, whip heavy cream until it starts to thicken. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
Assemble the Cheesecake
Pipe a thick border of whipped cream around the edge of the cheesecake. Pour the cooled mango glaze into the center of the cheesecake and use an offset spatula to spread it out, reaching the whipped cream border. Garnish with toasted coconut and additional lime zest if desired. Enjoy your tropical Mango Lime Cheesecake!
Notes
Preparation Tips
Ensure the cream cheese and sour cream are at room temperature for easy mixing.
Storage
Refrigerate any leftovers in an airtight container for up to 3 days.
Serving Suggestions
This cheesecake is delightful on its own but can also be served with fresh mango slices or additional lime zest for extra flair.
Substitutions
You can substitute fresh mango with frozen mango puree if fresh mango is not available. Just make sure to thaw it before blending.
Garnishing
For added flavor and texture, consider using a mix of toasted coconut and crushed nuts as a garnish.
