I’m telling you with all sincerity that the first time I tried to make this mango lime cheesecake recipe was a total failure. I do not know if the eggs were to blame, or I just omitted some ingredient, or half of my brain broke at the time… The idea is not to demoralize if you do not make it perfect at your first try 🙂
Ingredients (for eight portions):
for the CRUST
- Eight digestive biscuits
- One tablespoon sugar
- 50 g (¼ cup) butter, melted
for CHEESECAKE
- Three large mangoes, or 6 small yellow mangos, peeled & diced
- 900 g (32 oz) cream cheese, at room temperature
- 225 g (1 ¾ cups) sugar
- Three large eggs, at room temperature
- Two egg yolks, at room temperature
- Two lime zests
for TOPPING
- 250 mL (1 cup) sour cream
- Two lime juices
- One tablespoon sugar
Directions:
- Preheat your oven to 190°C (375°F).
- Put the biscuits into a ziplock bag and mash them with a rolling pin till crumbled.
- Pour the crumbs into a bowl, along with the sugar and melted butter and mix until it combines well.
- Pour the crust mixture into a 9 inch (23 cm) cake pan. Use a can to press in the base and partially up the sides. Bake for 8-10 minutes until it’s lightly golden. Set aside to cool off.
- Using a blender, puree the mango until it’s smooth. Put it aside.
- In a large bowl, mix the cream cheese and sugar until smooth.
- Add egg and egg yolk one at a time until well combined. Mix in 500 ml mango puree (2 cups) and lime zest until combined.
- Pour the cheese filling into the chilled crust. Now lower the oven at 160 ° C (325 ° F) and bake for one hour.
- Remove the cheesecake from the oven and let it rest for 15 minutes. The center will continue to jiggly. Increase the temperature to 190 ° C (375 ° F).
- In a small bowl, mix sour cream, one tablespoon of sugar, and lime juice. Spread the sour cream on top of cheesecake.
- Use the remaining mango to decorate the top. Create your own pattern using a toothpick to swirl the model.
- Put the cheesecake back into the oven and bake for another 20 minutes. Turn off the oven and allow the cheesecake to cool inside for one hour, with the oven door cracked.
- Cover the top of the cake pan with clingfilm and chill overnight in the refrigerator before serving. Enjoy!
Helpful tools
Ziplock Bag
Cake Pan
Rollin Pin
You can also try:
Gladys Knight Sweet Potato Cheesecake Recipe – UPDATED 2018
Have you tried this Mango Lime Cheesecake Recipe? Share your thoughts in the comments below!
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I don’t know if you’ve tried if, but adding shredded coconut to the graham cracker crust makes it a little tropical and is even more flavor 🙂
Never tried, even though I am a coconut addict. I use whenever I can, coconut flour, coconut sugar or any other coconut flavor I have at my disposal 😐
It looks delicious.
Thank you, Sophia!