Mango Lime Cheesecake

Course: Dessert

Cuisine: American

Keyword: lime mango cheesecake, mango lime cheesecake

Prep Time: 30

Cook Time: 1 15

Chill Time: 8

Total Time: 9 45

Servings:

Calories: 403kcal

This Mango Lime Cheesecake is rich, creamy and bursting with tropical flavors! This cheesecake is like an island dream and features a perfect graham cracker coconut crust, a creamy mango and lime infused cheesecake, topped with a citrus glaze and whipped cream! Make this dessert ahead of time to enjoy at a summer party for a tropical treat the whole family will love!

Print Recipe

Equipment

9 inch springform pan

Ingredients

Crust

1½ cups graham cracker crumbs 10 full crackers
2 tablespoons granulated sugar
¾ cup shredded sweetened coconut
5 tablespoons salted butter melted

Cheesecake

1 mango fresh, ripe, peeled and cut
3 tablespoons lime juice freshly squeezed
24 ounces cream cheese 3 packages, room temperature
1⅓ cups granulated sugar
3 large eggs room temperature
½ cup sour cream room temperature
1 teaspoon vanilla extract
2 teaspoons lime zest

Glaze

1 mango fresh, ripe, peeled and cut
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 teaspoons corn starch
2 tablespoons granulated sugar

Whipped Cream

⅔ cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
toasted coconut as garnish

Instructions

Prepare crust

Preheat oven to 350°F.
Combine crushed graham crackers, granulated sugar, shredded coconut and melted butter in a medium bowl and stir to combine.
1½ cups graham cracker crumbs, 2 tablespoons granulated sugar, ¾ cup shredded sweetened coconut, 5 tablespoons salted butter
Pour mixture into a 9" springform pan and use the bottom of a glass or measuring cup to press the mixture firmly into the bottom and about 1 inch up the side of the pan.
Bake in pre-heated oven for 10 minutes, then set aside to cool.

Prepare cheesecake

Add mango and fresh lime juice to a blender or food processor and blend until smooth.
1 mango, 3 tablespoons lime juice
In the bowl of an electric mixer, blend cream cheese until smooth. Add sugar and continue to blend. Add eggs, one at a time (while blending). Add sour cream, vanilla, mango/lime puree and lime zest. Blend until all ingredients are smooth and well incorporated.
24 ounces cream cheese, 1⅓ cups granulated sugar, 3 large eggs, ½ cup sour cream, 1 teaspoon vanilla extract, 2 teaspoons lime zest
Pour the cheesecake batter into the prepared crust.
Prepare the cheesecake pan to be baked in a water bath (as follows). To prepare water bath, wrap the cheesecake pan (bottom and sides) with extra wide foil, (or you may need to criss cross two sheets of foil) so that no water can get into the pan. Place the foil wrapped cheesecake pan in a large roasting pan or baking dish, then pour HOT water into the roasting dish until the water is about 1" deep. Carefully move to oven and bake.
Bake cheesecake in pre-heated oven at 325°F (note this is reduced from the crust baking temperature) for 60 to 65 minutes, until the center barely jiggles when nudged.
At this time, turn off the oven and open the oven door part way. Allow the cheesecake to slowly cool in the oven for 1 hour. Move cheesecake to the counter and cool an additional hour.
At this time, move the cheesecake to the fridge (cover with foil) and chill for at least 6 hours, or overnight.

Prepare glaze

Once the cheesecake has chilled at least 6 hours, prepare the glaze. Add mango, lime juice and lemon juice to a blender or food processor and blend until fully smooth. After blending, if desired, pour puree through a fine strainer to make sure the puree is very smooth.
1 mango, 2 tablespoons fresh lime juice, 2 tablespoons fresh lemon juice
In a small saucepan add cornstarch and sugar and whisk together. Add a few tablespoons of the mango puree and whisk to combine. Turn on the heat to medium and begin to gently cook.
2 teaspoons corn starch, 2 tablespoons granulated sugar
Add remaining puree, whisking to combine. Increase heat to medium-high and cook just until it begins to boil. Boil 30 seconds (while whisking), then remove from heat.
Continue to stir to allow the glaze to cool a bit, then pour into a bowl and move to the fridge to cool further.

Prepare whipped cream

In a chilled bowl, whip heavy cream until it begins to thicken. Add powdered sugar and vanilla extract and continue to whip until stiff.
⅔ cup heavy whipping cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract
Add whipped cream to a large piping bag, fitted with a tip of your choice and pipe a thick boarder of whipped cream around the cheesecake.
Pour mango glaze in the center of the cheesecake, then use an off-set spatula to spread carefully to meet up with the whipped cream.
Garnish cheesecake with toasted coconut and lime zest, if desired.
toasted coconut

Notes

Storage Information

Store your cheesecake by covering it with saran wrap or placing it in an airtight container. Keep it in the refrigerator for 5 to 7 days.

Water Bath

See step-by-step photos of creating the water bath in my Black Forest Cheesecake recipe post.

Nutrition