Mango Lime Cheesecake is a mouth-watering dessert that combines the zesty flavor of lime with the sweet and creamy taste of mango. It’s a perfect dessert for any occasion, from family get-togethers to fancy dinner parties.
The recipe is not only easy to follow, but it’s also versatile, allowing for substitutions and adjustments based on personal preferences. The dessert is a refreshing twist to the classic cheesecake recipe, employing tropical flavors to create a unique and unforgettable taste.
Ingredients Needed for This Recipe
Cookie Crust
- 3/4 cup (100g) vanilla wafer crumbs
- 2 tbsp (26g) sugar
- 2 tbsp (28g) butter, melted
Macaroon Crust
- 1 3/4 cups (131g) sweetened shredded coconut
- 1/4 cup (52g) granulated sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 large egg whites, room temperature
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 1/4 cups (259g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 1/2 cups (360ml) sweetened condensed milk
- 1/2 cup (115g) sour cream
- 2 tsp coconut extract
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 1/2 cup (120ml) canned mango puree
- 2 1/4 tsp mango flavor
- 2 1/4 tsp mango extract
- 1/2 cup (120ml) key lime juice
Mango Cream Topping
- 2 large egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup (240ml) milk
- 1 tbsp (14g) salted butter
- 3/4 tsp mango extract
- 3/4 tsp mango flavor
Mango Gelatin Topping
- 4 tbsp (60ml) room temperature water
- 1 1/2 tsp granulated gelatin
- 3 tbsp (39g) granulated sugar
- 1/2 cup (120ml) canned mango puree
Instructions for Making Mango Lime Cheesecake
To Make The Crust
- To begin, heat the oven to 325°F (163°C). Place a layer of parchment paper at the bottom of a 9-inch (23cm) springform pan, and then apply a thin layer of grease to the sides.
- Mix the ingredients for the cookie crust together in a small bowl. Firmly press the mixture onto the bottom of the springform pan.
- To create the macaroon crust layer, combine shredded coconut, sugar, vanilla extract, and salt in a large bowl. Stir the ingredients together and set aside. Take the egg whites and whip them in a large mixer bowl on high speed until stiff peaks form. Next, gently fold in about half of the whipped egg whites into the coconut mixture. Then, add the remaining whipped egg whites and fold them together until the mixture is well mixed.
- Evenly distribute the macaroon mixture onto the cookie crust. Place in the oven and bake for 15 to 20 minutes or until the macaroon layer turns lightly brown on the edges. Take the crust out of the oven and leave it to cool.
- To prevent water from entering the pan during a water bath, wrap the exterior of the pan with aluminum foil. If the sides of the pan have become dirty and you don’t want that to affect the appearance of your finished cheesecake, you can clean them with a paper towel and then reapply non-stick spray. Afterwards, set the prepared pan aside.
To Make The Cheesecake Filling
- Decrease the temperature of the oven to 300 degrees Fahrenheit (148 degrees Celsius).
- Combine cream cheese, sugar, and flour in a spacious bowl and mix on a low speed until fully blended and without lumps. It is important to use a low speed to avoid incorporating excess air into the mixture, as this could lead to cracks. Make sure to scrape the sides of the bowl to ensure everything is well mixed.
- Gradually incorporate the sweetened condensed milk into the mixture and stir until thoroughly blended and silky. Occasionally scrape the sides of the bowl to ensure all ingredients are well mixed.
- Combine the sour cream, coconut extract, and vanilla extract, and blend at a low speed until fully incorporated.
- To create the mixture, add the eggs individually, taking your time to blend them in after adding each one. When necessary, use a spatula to scrape the sides of the bowl, ensuring that all ingredients are thoroughly combined.
- Split the blend into two sizable bowls, ensuring equal distribution. Although my preference is to utilize a food scale for weighing the filling and achieving proportional division, you can also utilize measuring cups if a food scale is not available.
- Combine the mango puree, mango flavor, and mango extract in one bowl and stir gently until fully mixed. In the other bowl, stir together the key lime juice until well combined.
- To create an even layer, carefully pour the key lime filling onto the pre-baked crust and ensure it is spread evenly. Then, drizzle the mango filling on top of the key lime filling, making sure to distribute it evenly by pouring it around and over the key lime filling. Avoid pouring it all in one spot, as this will result in an uneven layer.
- Put the springform pan into a larger pan. Pour warm water into the larger pan, making sure it reaches about halfway up the sides of the springform pan. Be careful not to let the water go above the top edge of the aluminum foil on the springform pan.
- Place in the oven and bake for a total of 1 hour and 15 minutes. The middle part should be firm, yet slightly wobbly, while the outer edges should be more solid.
- Switch off the oven and keep the door shut for half an hour. During this time, the cheesecake will carry on cooking but also start to cool gradually.
- To prevent cracking, leave the oven door slightly open for 30 minutes after removing the cheesecake, allowing it to cool gradually.
- Take out the cheesecake from the oven along with the water bath wrapping and let it cool down to approximately room temperature. Keep the cheesecake in the fridge until it becomes firm, which should take around 5 to 6 hours or you can leave it overnight. Take the cheesecake out from the springform pan and put it on a dish that will be used for serving. While you prepare the toppings, keep the cheesecake refrigerated.
To Make The Toppings
- To prepare the pastry cream, place the egg yolks in a bowl of medium size and whisk them gently until combined. Keep aside.
- Combine the sugar, cornstarch, and milk in a sizeable saucepan, and whisk until the mixture is smooth. Continuously stir and cook it over medium heat until it thickens and starts bubbling.
- Mix a small amount of the milk mixture with the egg yolks and stir, then add a bit more and stir again. Combine the egg mixture with the milk mixture. This technique, known as tempering, prevents the egg yolks from curdling. Return the pan to the stove and simmer gently on medium heat.
- Continue whisking the mixture and let it boil for approximately one minute until it becomes thicker.
- Take the mixture off the stove and incorporate butter, mango extract, and mango flavor. Stir until the texture is sleek and well-blended, and then spread it evenly over the surface of the cheesecake. Return it to the refrigerator while you prepare the last layer.
- To prepare the gelatin topping, pour water into a shallow dish. Sprinkle the powdered gelatin evenly over the water so that all of it comes into contact. Let it sit and swell for approximately 5 minutes.
- Microwave the gelatin for 5-10 seconds until it melts. Mix in the sugar, then add the mango puree to the gelatin mixture and stir well to incorporate.
- Allow the gelatin mixture to rest for approximately 10 minutes in order to slightly thicken. Then, utilize a spoon to gently pour it onto the cream topping and evenly spread it over the surface.
- Keep the cheesecake in the refrigerator until the layers on top become cool and solid, which usually takes around 2-3 hours. After that, you can serve it. When storing the cheesecake, make sure to tightly cover it with a lid or wrap it before placing it in the refrigerator. It should stay fresh for around 4-5 days.
Tips for Perfecting the Recipe
Quality Ingredients: The foundation of a great cheesecake starts with high-quality ingredients. Use full-fat cream cheese for the best texture and flavor. For the mango puree, opt for canned puree for its consistent flavor and smooth texture. When it comes to the key lime juice, bottled juice can work well, but fresh juice will give a brighter, more vibrant flavor if available.
Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature before you start. This helps to achieve a smooth, lump-free cheesecake batter. Cold ingredients can lead to a batter that doesn’t blend well, resulting in a cheesecake that’s dense or has a cracked surface.
Mixing the Batter: When mixing your cheesecake batter, do so on a low speed to minimize the amount of air incorporated into the batter. Too much air can cause the cheesecake to rise too much during baking and then fall and crack as it cools.
Water Bath: Baking the cheesecake in a water bath (bain-marie) is crucial for gentle cooking, which helps prevent cracks and ensures a smooth, creamy texture. The steam from the water bath creates a moist environment in the oven, which is key to the cheesecake’s texture.
Don’t Overbake: The cheesecake should still jiggle in the center (about the size of a small plate) when it’s done baking. It will continue to cook from residual heat and set as it cools. Overbaking is a common cause of cracks.
Cooling Gradually: Let the cheesecake cool gradually in the oven with the door slightly open after turning off the heat. This slow cooling helps prevent sudden temperature changes that can cause the cheesecake to crack.
Storage Tips
Refrigerating: Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate it for at least 4 hours, preferably overnight. This step is crucial for the cheesecake to set properly and develop its flavors.
Freezing: Mango Key Lime Cheesecake freezes beautifully. Wrap the entire cheesecake or individual slices in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Avoiding Condensation: To prevent condensation from forming on the surface of the cheesecake when refrigerating or freezing, allow it to cool completely before wrapping it.
Serving Suggestions
Garnishing: Enhance the tropical theme by garnishing your cheesecake with fresh mango slices, lime zest, or whipped cream before serving. Edible flowers or mint leaves can also add a pop of color and elegance.
Serving Temperature: For the best flavor and texture, let the cheesecake sit at room temperature for about 20 minutes before serving. This slight warming enhances the cheesecake’s creamy texture and makes the flavors more pronounced.
Pairing: Serve this cheesecake with a light, crisp white wine, such as a Sauvignon Blanc, which complements the tropical flavors without overpowering them. For a non-alcoholic option, a sparkling mango or lime soda can be a refreshing accompaniment.
Frequently Asked Questions
Can I use fresh mango instead of canned puree? While fresh mango can be used, achieving the smooth texture and concentrated flavor necessary for the cheesecake filling can be challenging. Canned mango puree is recommended for its consistency in flavor and texture.
What if I don’t have a springform pan? A springform pan is ideal for cheesecakes because it allows for easy removal of the sides without damaging the cheesecake. However, if you don’t have one, you can use a regular cake pan lined with parchment paper. Leave an overhang to lift the cheesecake out once it’s set.
How do I prevent my cheesecake from cracking? Avoid overmixing the batter, don’t open the oven door while baking, use a water bath, and cool the cheesecake gradually in the oven with the door ajar.
Can I make this cheesecake without a water bath? While a water bath is recommended for the reasons mentioned, you can bake the cheesecake without one by placing a pan of water on the rack below the cheesecake. This method won’t be as effective but can still help add moisture to the oven.
Why did my cheesecake sink in the middle? A cheesecake might sink if it’s underbaked or if it experiences a sudden change in temperature. Make sure to bake it until just set and allow it to cool gradually.
Mango Lime Cheesecake
INGREDIENTS
Cookie Crust
- 3/4 cup 100g vanilla wafer crumbs
- 2 tbsp 26g sugar
- 2 tbsp 28g butter, melted
- Macaroon Crust
- 1 3/4 cups 131g sweetened shredded coconut
- 1/4 cup 52g granulated sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 large egg whites room temperature
Cheesecake Filling
- 24 ounces 678g cream cheese, room temperature
- 1 1/4 cups 259g sugar
- 3 tbsp 24g all-purpose flour
- 1 1/2 cups 360ml sweetened condensed milk
- 1/2 cup 115g sour cream
- 2 tsp coconut extract
- 2 tsp vanilla extract
- 4 large eggs room temperature
- 1/2 cup 120ml canned mango puree
- 2 1/4 tsp mango flavor
- 2 1/4 tsp mango extract
- 1/2 cup 120ml key lime juice
Mango Cream Topping
- 2 large egg yolks
- 6 tbsp 78g sugar
- 1 1/2 tbsp cornstarch
- 1 cup 240ml milk
- 1 tbsp 14g salted butter
- 3/4 tsp mango extract
- 3/4 tsp mango flavor
Mango Gelatin Topping
- 4 tbsp 60ml room temperature water
- 1 1/2 tsp granulated gelatin
- 3 tbsp 39g granulated sugar
- 1/2 cup 120ml canned mango puree
INSTRUCTIONS
To Make The Crust
- To begin, heat the oven to 325°F (163°C). Place a layer of parchment paper at the bottom of a 9-inch (23cm) springform pan, and then apply a thin layer of grease to the sides.
- Mix the ingredients for the cookie crust together in a small bowl. Firmly press the mixture onto the bottom of the springform pan.
- To create the macaroon crust layer, combine shredded coconut, sugar, vanilla extract, and salt in a large bowl. Stir the ingredients together and set aside. Take the egg whites and whip them in a large mixer bowl on high speed until stiff peaks form. Next, gently fold in about half of the whipped egg whites into the coconut mixture. Then, add the remaining whipped egg whites and fold them together until the mixture is well mixed.
- Evenly distribute the macaroon mixture onto the cookie crust. Place in the oven and bake for 15 to 20 minutes or until the macaroon layer turns lightly brown on the edges. Take the crust out of the oven and leave it to cool.
- To prevent water from entering the pan during a water bath, wrap the exterior of the pan with aluminum foil. If the sides of the pan have become dirty and you don’t want that to affect the appearance of your finished cheesecake, you can clean them with a paper towel and then reapply non-stick spray. Afterwards, set the prepared pan aside.
To Make The Cheesecake Filling
- Decrease the temperature of the oven to 300 degrees Fahrenheit (148 degrees Celsius).
- Combine cream cheese, sugar, and flour in a spacious bowl and mix on a low speed until fully blended and without lumps. It is important to use a low speed to avoid incorporating excess air into the mixture, as this could lead to cracks. Make sure to scrape the sides of the bowl to ensure everything is well mixed.
- Gradually incorporate the sweetened condensed milk into the mixture and stir until thoroughly blended and silky. Occasionally scrape the sides of the bowl to ensure all ingredients are well mixed.
- Combine the sour cream, coconut extract, and vanilla extract, and blend at a low speed until fully incorporated.
- To create the mixture, add the eggs individually, taking your time to blend them in after adding each one. When necessary, use a spatula to scrape the sides of the bowl, ensuring that all ingredients are thoroughly combined.
- Split the blend into two sizable bowls, ensuring equal distribution. Although my preference is to utilize a food scale for weighing the filling and achieving proportional division, you can also utilize measuring cups if a food scale is not available.
- Combine the mango puree, mango flavor, and mango extract in one bowl and stir gently until fully mixed. In the other bowl, stir together the key lime juice until well combined.
- To create an even layer, carefully pour the key lime filling onto the pre-baked crust and ensure it is spread evenly. Then, drizzle the mango filling on top of the key lime filling, making sure to distribute it evenly by pouring it around and over the key lime filling. Avoid pouring it all in one spot, as this will result in an uneven layer.
- Put the springform pan into a larger pan. Pour warm water into the larger pan, making sure it reaches about halfway up the sides of the springform pan. Be careful not to let the water go above the top edge of the aluminum foil on the springform pan.
- Place in the oven and bake for a total of 1 hour and 15 minutes. The middle part should be firm, yet slightly wobbly, while the outer edges should be more solid.
- Switch off the oven and keep the door shut for half an hour. During this time, the cheesecake will carry on cooking but also start to cool gradually.
- To prevent cracking, leave the oven door slightly open for 30 minutes after removing the cheesecake, allowing it to cool gradually.
- Take out the cheesecake from the oven along with the water bath wrapping and let it cool down to approximately room temperature. Keep the cheesecake in the fridge until it becomes firm, which should take around 5 to 6 hours or you can leave it overnight. Take the cheesecake out from the springform pan and put it on a dish that will be used for serving. While you prepare the toppings, keep the cheesecake refrigerated.
To Make The Toppings
- To prepare the pastry cream, place the egg yolks in a bowl of medium size and whisk them gently until combined. Keep aside.
- Combine the sugar, cornstarch, and milk in a sizeable saucepan, and whisk until the mixture is smooth. Continuously stir and cook it over medium heat until it thickens and starts bubbling.
- Mix a small amount of the milk mixture with the egg yolks and stir, then add a bit more and stir again. Combine the egg mixture with the milk mixture. This technique, known as tempering, prevents the egg yolks from curdling. Return the pan to the stove and simmer gently on medium heat.
- Continue whisking the mixture and let it boil for approximately one minute until it becomes thicker.
- Take the mixture off the stove and incorporate butter, mango extract, and mango flavor. Stir until the texture is sleek and well-blended, and then spread it evenly over the surface of the cheesecake. Return it to the refrigerator while you prepare the last layer.
- To prepare the gelatin topping, pour water into a shallow dish. Sprinkle the powdered gelatin evenly over the water so that all of it comes into contact. Let it sit and swell for approximately 5 minutes.
- Microwave the gelatin for 5-10 seconds until it melts. Mix in the sugar, then add the mango puree to the gelatin mixture and stir well to incorporate.
- Allow the gelatin mixture to rest for approximately 10 minutes in order to slightly thicken. Then, utilize a spoon to gently pour it onto the cream topping and evenly spread it over the surface.
- Keep the cheesecake in the refrigerator until the layers on top become cool and solid, which usually takes around 2-3 hours. After that, you can serve it. When storing the cheesecake, make sure to tightly cover it with a lid or wrap it before placing it in the refrigerator. It should stay fresh for around 4-5 days.
