Mango Key Lime Cheesecake is a tropical twist on a classic dessert, bringing a burst of citrusy freshness and sweet mango goodness to your table. This cheesecake is perfect for summer gatherings, special occasions, or whenever you crave a taste of the tropics. The smooth, tangy filling atop a buttery graham cracker crust, all topped with a luscious mango glaze, makes every bite a refreshing delight. Let’s dive into this tropical dessert and discover its irresistible charm!
Resume of the recipe:
Mango Key Lime Cheesecake combines the zesty tang of key limes with the sweet, juicy flavor of mangoes in a rich and creamy cheesecake. This dessert features a buttery graham cracker crust, a smooth key lime cheesecake filling, and a glossy mango topping. It’s an easy-to-make, show-stopping dessert that’s perfect for any occasion.
Exciting Story:
One summer, we decided to host a tropical-themed party. As I brainstormed dessert ideas, I wanted something that embodied the essence of summer. Mangoes and key limes immediately came to mind, and thus, Mango Key Lime Cheesecake was born. When I served it, the vibrant colors and refreshing flavors captivated everyone. The creamy cheesecake with a hint of tanginess from the key limes, complemented by the sweet mango topping, was a hit. It quickly became the star of our summer parties, a dessert that everyone looked forward to. Now, it’s a must-make whenever we want to bring a touch of the tropics to our gatherings.
Why This Mango Key Lime Cheesecake:
Discover why this recipe stands out:
- Tropical Flavors: Combines the fresh, citrusy taste of key limes with the sweetness of mangoes.
- Creamy and Smooth: The rich cheesecake filling is perfectly balanced by the tangy lime and sweet mango.
- Show-Stopping Dessert: Beautifully vibrant and delicious, perfect for impressing guests.
Tips:
- Use fresh key lime juice for the best flavor, but bottled juice can be used if necessary.
- For a smoother texture, strain the mango puree before cooking.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
Substitutions and Variations:
- Substitute lemon or regular lime juice for key lime juice if unavailable.
- Use a different type of fruit puree for the topping, such as passion fruit or pineapple.
- Add a layer of whipped cream on top for extra indulgence.
Make a Healthier Version:
- Use reduced-fat cream cheese and sour cream to lower the calorie content.
- Substitute a natural sweetener like honey or maple syrup for the granulated sugar.
- Use a gluten-free graham cracker crust for a gluten-free option.
Closing:
And there you have it! Mango Key Lime Cheesecake is the perfect combination of tangy, sweet, and creamy flavors. Don’t forget to let us know how your cheesecake turns out, and consider checking out some of our other tropical recipes!
Relevant Categories: Dessert, Cheesecake, Tropical Desserts, Summer Recipes
Tags: Mango, Key Lime, Cheesecake, Tropical Dessert, Summer Baking
Frequently Asked Questions:
- Can I make this cheesecake ahead of time? Yes, you can make the cheesecake a day or two in advance and keep it refrigerated until ready to serve.
- How do I store leftover cheesecake? Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Can I freeze this cheesecake? Yes, you can freeze the cheesecake without the mango topping. Thaw in the refrigerator before adding the topping and serving.
- What if I don’t have a springform pan? You can use a regular 9-inch round cake pan, but line it with parchment paper for easier removal.
- Can I use canned mango puree? Yes, canned mango puree can be used, but make sure it’s unsweetened to control the sweetness.
- How do I prevent cracks in the cheesecake? Bake the cheesecake in a water bath to help prevent cracks and ensure even baking.
- Can I use bottled key lime juice? Yes, bottled key lime juice is a convenient substitute for fresh juice.
- Can I add other fruits to this recipe? Yes, you can add a variety of tropical fruits like pineapple or passion fruit for a unique twist.
- What if my mango topping is too runny? Cook it a bit longer until it thickens, or add a little more cornstarch if necessary.
- Can I make this recipe gluten-free? Yes, use gluten-free graham crackers for the crust to make the cheesecake gluten-free.
Mango Key Lime Cheesecake
Course: All Recipes4
servings30
minutes40
minutes300
kcalIngredients
- For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
- For the cheesecake filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/2 cup key lime juice
1 tablespoon key lime zest
1 teaspoon vanilla extract
- For the mango topping:
2 ripe mangoes, peeled and pureed
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
Directions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, key lime juice, key lime zest, and vanilla extract until well combined.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Prepare the Mango Topping:
- In a small saucepan, combine the mango puree, sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
- Let the topping cool completely before spreading it over the chilled cheesecake.
