Mango Key Lime Cheesecake Recipe

Introduction

This Mango Key Lime Cheesecake is a tropical delight that combines creamy cheesecake with vibrant mango and tangy key lime flavors. With a unique coconut macaroon crust and layered fillings, it’s a showstopper perfect for any special occasion or a refreshing treat.

Ingredients

• 3/4 cup (100g) vanilla wafer crumbs
• 2 tbsp (26g) sugar
• 2 tbsp (28g) butter, melted
• 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
• 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
• 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
• 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

1. Step 1: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
2. Step 2: In a small bowl, combine the vanilla wafer crumbs, 2 tbsp sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to form the cookie crust.
3. Step 3: For the macaroon crust layer, mix shredded coconut, 1/4 cup sugar, vanilla extract, and salt in a large bowl. In a separate bowl, whip the egg whites on high speed until stiff peaks form.
4. Step 4: Fold half of the whipped egg whites into the coconut mixture gently, then fold in the remaining egg whites until fully combined.
5. Step 5: Spread the macaroon mixture evenly over the cookie crust. Bake for 15-20 minutes or until the edges are lightly browned. Remove and let cool.
6. Step 6: Wrap the outside of the springform pan with aluminum foil to protect against water from the water bath. Set aside.
7. Step 7: Lower the oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined.
8. Step 8: Gradually mix in sweetened condensed milk until the mixture is smooth. Add sour cream, coconut extract, and vanilla extract; mix on low speed.
9. Step 9: Add the eggs one at a time, mixing slowly after each addition. Scrape down the bowl sides as needed.
10. Step 10: Divide the cheesecake batter evenly into two bowls. Stir mango puree, mango flavor, and mango extract into one bowl. Stir key lime juice into the other bowl.
11. Step 11: Pour the key lime filling over the cooled crust and spread evenly. Drizzle the mango filling over the key lime layer to create a marbled effect.
12. Step 12: Place the springform pan inside a larger pan. Add warm water to the larger pan until it reaches halfway up the sides of the springform pan, avoiding water over the foil edge.
13. Step 13: Bake for 1 hour 15 minutes; the center should be set but still slightly jiggly, and the edges firmer.
14. Step 14: Turn off the oven and keep the door closed for 30 minutes to allow gentle cooling, then crack the door open for another 30 minutes to prevent cracking.
15. Step 15: Remove the cheesecake from the oven and water bath. Cool to room temperature, then refrigerate for 5-6 hours or overnight until firm.
16. Step 16: To make the pastry cream topping, beat egg yolks in a medium bowl. In a saucepan, whisk sugar, cornstarch, and milk; cook over medium heat until thickened.
17. Step 17: Temper the egg yolks by gradually adding some hot milk mixture while whisking, then combine all back in the saucepan. Bring to a gentle boil, whisking for 1 minute.
18. Step 18: Remove from heat, stir in butter, mango extract, and mango flavor. Spread evenly over the chilled cheesecake. Refrigerate while preparing the gelatin topping.
19. Step 19: Sprinkle gelatin over room temperature water and let bloom for 5 minutes. Microwave 5-10 seconds to melt, then stir in sugar and mango puree.
20. Step 20: Let the gelatin mixture thicken for 10 minutes, then drizzle and spread it evenly over the pastry cream layer.
21. Step 21: Refrigerate the cheesecake for 2-3 hours until topping is firm. Serve chilled and enjoy.

Tips & Variations

• Use room temperature ingredients to ensure a smooth and crack-free cheesecake.
• If you don’t have mango flavor, you can increase mango puree slightly or add fresh diced mango on top for extra freshness.
• Line the bottom of the springform pan with parchment to prevent sticking and make removal easier.
• Be sure to cover the pan with foil tightly to avoid water seepage in the water bath baking method.

Storage

Store the cheesecake in an airtight container or cover tightly with plastic wrap in the refrigerator. It will keep well for up to 4-5 days. Reheat is not recommended; best enjoyed chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake dairy-free?

This recipe relies heavily on dairy for creamy texture and flavor, so it’s not easily adapted for dairy-free without significant substitutions. Consider using dairy-free cream cheese and sour cream alternatives, but texture may vary.

How do I prevent cracks in my cheesecake?

Use low mixing speeds to avoid incorporating too much air, bake in a water bath to regulate temperature, and allow the cheesecake to cool slowly in the oven with the door cracked before removing.

Mango Key Lime Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

This Mango Key Lime Cheesecake features a layered crust with vanilla wafer and coconut macaroon, topped with a luscious dual-flavored cheesecake filling combining tropical mango and tangy key lime. Finished with a creamy mango pastry cream and a glossy mango gelatin topping, this dessert is a tropical delight that balances sweet and tart flavors with a rich, creamy texture, perfect for any occasion.

• Author: Lena
• Prep Time: 45 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 7 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 3/4 cup (100g) vanilla wafer crumbs
• 2 tbsp (26g) sugar
• 2 tbsp (28g) butter, melted

Macaroon Crust Layer

• 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 & Key Lime Layers

• 2 large egg yolks (for pastry cream)
• 6 tbsp (78g) sugar (for pastry cream)
• 1 1/2 tbsp cornstarch (for pastry cream)
• 1 cup (240ml) milk (for pastry cream)
• 1 tbsp (14g) salted butter (for pastry cream)
• 3/4 tsp mango extract (for pastry cream)
• 3/4 tsp mango flavor (for pastry cream)
• 4 tbsp (60ml) room temperature water (for gelatin topping)
• 1 1/2 tsp granulated gelatin (for gelatin topping)
• 3 tbsp (39g) granulated sugar (for gelatin topping)
• 1/2 cup (120ml) canned mango puree (for gelatin topping)

Instructions

1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides thoroughly. In a small bowl, combine the vanilla wafer crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to form the cookie crust.
2. Make the Macaroon Crust Layer: In a large bowl, stir together shredded coconut, sugar, vanilla extract, and salt. In a separate large mixer bowl, whip the two egg whites on high speed until stiff peaks form. Gently fold half of the egg whites into the coconut mixture, then fold in the remaining egg whites until well combined. Spread this mixture evenly over the cookie crust. Bake for 15-20 minutes until the macaroon layer is lightly browned around the edges. Remove from oven and cool.
3. Prepare the Pan for Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during baking. If needed, clean and re-spray the pan sides to avoid dirty edges on the cheesecake later. Set aside.
4. Make the Cheesecake Filling: Lower your oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well blended, avoiding incorporating too much air. Gradually add the sweetened condensed milk, mixing until combined. Add sour cream, coconut extract, and vanilla extract, mixing on low until smooth. Then add eggs one at a time, mixing gently after each addition. Scrape the bowl sides as necessary to ensure even mixing.
5. Divide and Flavor the Cheesecake Batter: Divide the batter evenly into two bowls. To one bowl, add the mango puree, mango flavor, and mango extract; gently fold together. To the second bowl, add the key lime juice and stir until well combined.
6. Assemble Cheesecake Layers: Pour the key lime filling evenly over the cooled crust in the springform pan. Next, drizzle the mango filling over the key lime layer, dispersing it around to create a marbled or layered effect rather than pooling it in one spot.
7. Prepare the Water Bath and Bake: Place the springform pan inside a larger pan. Pour warm water into the outer pan until it reaches about halfway up the sides of the springform pan, ensuring the water does not go above the aluminum foil. Bake for 1 hour and 15 minutes until the center is mostly set but slightly jiggly and the edges are firmer.
8. Cool the Cheesecake Gradually: Turn off the oven and leave the door closed for 30 minutes to allow gradual cooking and cooling. Then crack the oven door open and leave the cheesecake to cool for an additional 30 minutes. This slow cooling process helps prevent cracking.
9. Chill the Cheesecake: Remove the cheesecake from the oven and water bath, unwrap it, and allow it to reach room temperature. Refrigerate until fully firm, about 5-6 hours or overnight. Remove the cheesecake from the springform pan and place on a serving dish. Keep chilled while preparing toppings.
10. Make the Mango Pastry Cream Topping: In a medium bowl, gently beat egg yolks and set aside. In a saucepan, whisk sugar, cornstarch, and milk until smooth. Cook over medium heat, stirring continuously until the mixture thickens and bubbles. Temper the egg yolks by whisking in small amounts of the hot mixture gradually, then combine all and return to heat. Bring to a light boil, whisking for about 1 minute until thickened. Remove from heat, add butter, mango extract, and mango flavor, stirring until smooth. Spread this topping evenly over the cooled cheesecake and refrigerate.
11. Create the Mango Gelatin Topping: Sprinkle gelatin over room temperature water in a shallow dish and let bloom for 5 minutes. Microwave for 5-10 seconds until melted. Stir in sugar and mango puree, mixing well. Let cool and thicken for 10 minutes, then spoon and spread evenly over the pastry cream layer. Refrigerate the cheesecake until the gelatin topping is set, about 2-3 hours.
12. Serve and Store: Serve chilled. Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.

Notes

• Ensure eggs and dairy ingredients are at room temperature for a smoother batter and consistent baking.
• Wrapping the springform pan in foil is crucial to prevent water bath leakage and protect the crust and filling texture.
• Use low mixing speed to avoid incorporating excess air, which can cause cracks in the cheesecake.
• Slow cooling inside the oven helps minimize cracking on the cheesecake surface.
• The water bath ensures gentle, even baking to maintain a creamy texture.
• Allow all toppings to fully chill and set before serving to achieve clean, distinct layers.
• For best flavor, prepare cheesecake a day ahead to allow flavors to fully meld.

Keywords: Mango cheesecake, Key lime cheesecake, tropical cheesecake, coconut macaroon crust, layered cheesecake, water bath cheesecake, mango dessert