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Mango Key Lime Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/mango-key-lime-cheesecake-recipe/