Description
A vibrant tropical twist on classic cheesecake, featuring creamy mango and zesty key lime flavors, topped with whipped cream and fresh mango.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/3 cup unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup key lime juice
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup mango puree
- Whipped cream (for topping)
- Mango slices (for garnish)
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, 1/2 cup sugar, and melted butter until combined. Press this mixture firmly into the bottom of a springform pan to form a solid crust.
- In a large mixing bowl, beat together the softened cream cheese and 1 cup of sugar until velvety and smooth.
- Pour in the key lime juice and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing on low speed until just blended.
- Gently fold in the mango puree, stirring until just incorporated.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for about 50-60 minutes, until set and slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Top with whipped cream and mango slices before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake can be frozen for up to 3 months; thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg