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Mango Key Lime Cheesecake Recipe

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★★★★★

4.7 from 79 reviews

This Mango Key Lime Cheesecake combines a unique dual-flavored filling of tropical mango and tangy key lime atop a crunchy vanilla wafer and coconut macaroon layered crust. Baked in a water bath for a creamy, crack-free texture, it’s topped with a luscious mango-infused pastry cream and a glossy mango gelatin layer. Perfect for a summer dessert that balances sweet, tart, and creamy flavors.

Ingredients

Scale

Cookie 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

Mango Filling

  • 1/2 cup (120ml) canned mango puree
  • 2 1/4 tsp mango flavor
  • 2 1/4 tsp mango extract

Key Lime Filling

  • 1/2 cup (120ml) key lime juice
  • 2 large egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup (240ml) milk

Pastry Cream Topping

  • 1 tbsp (14g) salted butter
  • 3/4 tsp mango extract
  • 3/4 tsp mango flavor

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

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix the vanilla wafer crumbs, sugar, and melted butter in a small bowl until combined, then firmly press this mixture into the bottom of the pan.
  2. Create the Macaroon Crust Layer: In a large bowl, stir together the shredded coconut, sugar, vanilla extract, and salt. In a separate large mixing bowl, whip the egg whites on high speed until stiff peaks form. Fold half of the egg whites into the coconut mixture gently, then fold in the remaining egg whites until fully combined. Spread this macaroon mixture evenly over the cookie crust and bake for 15-20 minutes until edges are lightly browned. Remove and set aside to cool.
  3. Prepare the Springform Pan for Water Bath: Wrap the outside of the springform pan with aluminum foil tightly to prevent water from seeping in during the water bath baking. If needed, clean and re-grease the pan sides for a neat cheesecake finish. Set aside.
  4. Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined, avoiding excess air. Gradually add sweetened condensed milk and mix until incorporated. Mix in sour cream, coconut extract, and vanilla extract on low speed. Add the eggs one at a time, mixing slowly after each addition and scraping bowl sides to ensure smooth batter.
  5. Divide and Flavor the Filling: Split the cheesecake batter evenly into two bowls. Into one, stir the mango puree, mango flavor, and mango extract gently. Into the other, add key lime juice and mix gently.
  6. Layer the Fillings: Pour the key lime filling over the pre-baked crust and spread evenly. Carefully drizzle the mango filling over the key lime layer in multiple spots to create a marbled or layered effect.
  7. Baking in a Water Bath: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan but does not contact the foil. Bake in the oven for 1 hour and 15 minutes until the center is set but still slightly jiggly, with the outer edges firmer.
  8. Cooling Process: Turn off the oven and leave the door closed for 30 minutes to allow gradual cooling and continued cooking. Then crack the oven door and cool an additional 30 minutes to prevent cracking.
  9. Chill the Cheesecake: Remove the cheesecake from the oven and water bath, take off the foil, and cool to room temperature. Refrigerate for 5-6 hours or overnight until fully firm. Remove the cheesecake from the springform pan and place on a serving dish while preparing the toppings.
  10. Make the Pastry Cream Topping: Beat egg yolks in a medium bowl and set aside. In a saucepan, whisk together sugar, cornstarch, and milk over medium heat until smooth and starting to bubble. Temper the egg yolks by adding a small amount of the hot milk mixture gradually while whisking, then combine with the rest in the saucepan. Bring to a light boil, whisking continuously until thickened (about 1 minute). Remove from heat, stir in butter, mango extract, and mango flavor until smooth. Spread evenly over cooled cheesecake and refrigerate.
  11. Prepare the Gelatin Mango Topping: Sprinkle gelatin evenly over water in a shallow dish to bloom for 5 minutes. Microwave briefly to melt gelatin, stir in sugar, then mix in mango puree. Allow to thicken slightly for about 10 minutes, then drizzle and spread over the pastry cream layer to form an even topping.
  12. Final Chill and Serve: Refrigerate the cheesecake until toppings are firm, approximately 2-3 hours. Store in an airtight container in the refrigerator and consume within 4-5 days for best freshness.

Notes

  • Make sure all ingredients like eggs and cream cheese are at room temperature to ensure smooth mixing.
  • The water bath baking technique prevents cracks and ensures a creamy texture in the cheesecake.
  • Use high-quality canned mango puree for the best vibrant mango flavor.
  • Tempering the egg yolks is essential to avoid scrambled eggs in the pastry cream.
  • You can prepare the crust and macaroon layers a day ahead to save time.
  • Wrap the springform pan well in foil to avoid water leaks during the water bath.
  • Do not rush the cooling process; gradual cooling helps maintain cheesecake texture and prevents cracking.
  • Store leftovers tightly covered in the fridge to maintain freshness.

Keywords: Mango cheesecake, Key lime cheesecake, Tropical cheesecake, Baked cheesecake, Water bath cheesecake, Mango dessert, Key lime dessert

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