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Mango Key Lime Cheesecake Recipe

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4.2 from 4 reviews

This Mango Key Lime Cheesecake is a luscious, layered dessert featuring a buttery vanilla wafer crust topped with a toasted coconut macaroon layer, a creamy dual-flavored cheesecake filling with tropical mango and tangy key lime accents, finished with a smooth mango pastry cream and a glossy mango gelatin topping. Baked in a water bath for a perfectly creamy texture without cracks, this cheesecake blends exotic fruit flavors with a rich, velvety base for a decadent 12-serving treat.

  • Author: Chef
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 10 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

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

Toppings

  • 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. Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
  2. Make Crust: Combine vanilla wafer crumbs, sugar, and melted butter; press firmly into the bottom of the prepared springform pan.
  3. Prepare Macaroon Layer: In a large bowl, mix shredded coconut, sugar, vanilla extract, and salt. In a separate large bowl, whip egg whites on high speed until stiff peaks form. Fold half of the egg whites into the coconut mixture, then fold in the remaining whites until fully combined.
  4. Bake Macaroon Layer: Spread macaroon mixture evenly over cookie crust and bake for 15-20 minutes until the macaroon edges are lightly browned. Remove and cool.
  5. Prepare Pan for Water Bath: Cover outside of the springform pan with aluminum foil to prevent water seepage. If needed, clean and re-grease the sides of the pan. Set aside.
  6. Reduce Oven Temperature: Lower oven temperature to 300°F (148°C).
  7. Make Cheesecake Batter: Beat cream cheese, sugar, and flour on low speed until smooth and combined. Gradually add sweetened condensed milk, mixing until smooth. Add sour cream, coconut extract, and vanilla extract on low speed. Then add eggs one at a time, mixing slowly after each addition, scraping bowl sides as needed.
  8. Divide Batter: Split batter evenly into two bowls. To one bowl, stir in mango puree, mango flavor, and mango extract. To the other bowl, stir in key lime juice gently.
  9. Assemble Cheesecake: Pour key lime filling over the pre-baked crust and spread evenly. Drizzle mango filling over top, distributing it evenly without pooling.
  10. Set Up Water Bath: Place springform pan inside a larger pan. Add warm water to the larger pan to about halfway up the sides of the springform pan, avoiding water touching the top edge of the foil.
  11. Bake Cheesecake: Bake for 1 hour 15 minutes until the center is set but slightly jiggly and the outer 2-3 inches are firmer.
  12. Initial Cool in Oven: Turn off oven and leave the door closed for 30 minutes to allow slow cooling.
  13. Cool with Door Ajar: Crack oven door open and cool cheesecake another 30 minutes for gradual temperature reduction and crack prevention.
  14. Remove and Chill: Take cheesecake out of oven and water bath. Cool to room temperature, then refrigerate for at least 5-6 hours or overnight until firm.
  15. Make Pastry Cream: Beat egg yolks in a medium bowl. In a saucepan, whisk sugar, cornstarch, and milk until smooth. Cook over medium heat stirring until thickened and bubbling. Temper egg yolks by slowly adding some hot milk mixture, whisking continuously, then combine with remaining milk mixture. Return to heat, bring to light boil, whisk for 1 minute, then remove from heat. Stir in butter, mango extract, and mango flavor. Spread evenly over chilled cheesecake. Refrigerate while preparing gelatin topping.
  16. Prepare Gelatin Topping: Sprinkle gelatin over water in a shallow dish; let bloom for 5 minutes. Microwave 5-10 seconds until melted. Stir in sugar and mango puree until combined. Let thicken for about 10 minutes, then drizzle over pastry cream topping and spread evenly.
  17. Final Chill and Serve: Refrigerate cheesecake for 2-3 hours until topping is firm and cool. Serve chilled. Store leftovers covered in the fridge for 4-5 days.

Notes

  • Use room temperature eggs and cream cheese for smooth batter and proper blending.
  • Folding egg whites gently is essential for the light macaroon layer texture.
  • Water bath baking ensures creamy cheesecake without cracking.
  • Slow cooling in the oven helps prevent surface cracks.
  • Gelatin topping adds a shiny, firm finish and extra mango flavor.
  • Refrigerate cheesecake overnight for best texture and flavor development.

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