Description
This Mango Key Lime Cheesecake is a luscious tropical dessert featuring a creamy cream cheese filling infused with fresh mango puree and tangy Key lime juice. Set on a buttery graham cracker crust and topped with a glossy mango glaze, fresh mango cubes, lime slices, and mint, it offers a vibrant and refreshing flavor perfect for summer gatherings or anytime you crave a bright, zesty treat.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 cup mango puree (fresh or canned)
- ½ cup Key lime juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
For the topping:
- 1 cup mango puree
- 2 tablespoons sugar
- 1 teaspoon lime zest
- Fresh mango cubes, for garnish
- Lime slices, for garnish
- Mint leaves, for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until all crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer. Bake the crust for 10 minutes, then remove and allow it to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add the mango puree, Key lime juice, eggs, vanilla extract, and cornstarch to the cream cheese mixture. Beat everything together until well combined and silky. Pour this filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 50 to 55 minutes, or until the center is just set but slightly jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake cool slowly inside the oven for 1 hour to prevent cracking.
- Chill the cheesecake: After the gradual cooling, remove the cheesecake from the oven. Refrigerate it for at least 4 hours, preferably overnight, to allow it to set firmly and develop full flavor.
- Prepare the topping: In a small saucepan over medium heat, combine the mango puree, sugar, and lime zest. Cook the mixture for about 5 minutes, stirring frequently, until it thickens into a glaze. Remove from heat and let it cool completely.
- Assemble and serve: Once the topping has cooled, spread it evenly over the chilled cheesecake. Garnish with fresh mango cubes, lime slices, and mint leaves before slicing and serving for a colorful, flavorful presentation.
Notes
- You can substitute bottled Key lime juice if fresh Key limes are not available.
- For an extra tropical touch, consider adding shredded coconut to the graham cracker crust before baking.
- This cheesecake stores well and can be kept refrigerated for up to 4 days without loss of flavor or texture.
- Make sure to let the cheesecake cool gradually in the oven after baking to minimize cracking on the surface.
