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Mango Key Lime Cheesecake

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  • Author: Klara Henschel,
  • Total Time: 10 hours
  • Yield: 12-14 slices

Description

This Mango Key Lime Cheesecake features a buttery vanilla wafer crust, chewy coconut macaroon layer, creamy key lime and mango cheesecake filling, and rich mango cream and gelatin toppings. It is a beautiful layered dessert packed with tropical flavor and perfect for special occasions.

Ingredients

  • 3/4 cup (100g) vanilla wafer crumbs
  • 2 tablespoons (26g) sugar
  • 2 tablespoons (28g) butter, melted
  • 1 3/4 cups (131g) sweetened shredded coconut
  • 1/4 cup (52g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 large egg whites, room temperature
  • 24 ounces (678g) cream cheese, room temperature
  • 1 1/4 cups (259g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 1/2 cups (360ml) sweetened condensed milk
  • 1/2 cup (115g) sour cream
  • 2 teaspoons coconut extract
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) canned mango puree
  • 2 1/4 teaspoons mango flavor
  • 2 1/4 teaspoons mango extract
  • 1/2 cup (120ml) key lime juice
  • 2 large egg yolks
  • 6 tablespoons (78g) sugar
  • 1 1/2 tablespoons cornstarch
  • 1 cup (240ml) milk
  • 1 tablespoon (14g) salted butter
  • 3/4 teaspoon mango extract
  • 3/4 teaspoon mango flavor
  • 4 tablespoons (60ml) room temperature water
  • 1 1/2 teaspoons granulated gelatin
  • 3 tablespoons (39g) granulated sugar
  • 1/2 cup (120ml) canned mango puree

Instructions

  1. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  2. Combine the vanilla wafer crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
  3. For the macaroon layer, combine the shredded coconut, sugar, vanilla extract, and salt in a large bowl. In a separate mixer bowl, whip the 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 combined.
  4. Spread the macaroon mixture evenly over the cookie crust. Bake for 15-20 minutes, until lightly browned around the edges. Remove from the oven and let cool.
  5. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from entering during the water bath.
  6. Reduce the oven temperature to 300°F (148°C).
  7. Beat the cream cheese, sugar, and flour on low speed until smooth and well combined, scraping down the sides of the bowl as needed.
  8. Slowly add the sweetened condensed milk and mix until smooth. Add the sour cream, coconut extract, and vanilla extract and mix on low speed until combined.
  9. Add the eggs one at a time, mixing slowly after each addition and scraping down the sides of the bowl as needed.
  10. Divide the cheesecake batter evenly between two large bowls. To one bowl, gently stir in the mango puree, mango flavor, and mango extract. To the other bowl, gently stir in the key lime juice.
  11. Pour the key lime filling over the cooled crust and spread evenly. Drizzle the mango filling over the key lime layer and gently spread it into an even layer.
  12. Place the springform pan inside a larger pan. Add enough warm water to the outer pan to reach about halfway up the sides of the springform pan, making sure the water stays below the top edge of the foil.
  13. Bake for 1 hour 15 minutes, until the center is set but still slightly jiggly and the outer 2-3 inches are more firmly set.
  14. Turn off the oven and leave the door closed for 30 minutes. Then crack the oven door and allow the cheesecake to cool slowly for another 30 minutes.
  15. Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for 5-6 hours or overnight until firm. Remove from the springform pan and place on a serving dish.
  16. For the mango cream topping, gently beat the egg yolks in a medium bowl and set aside.
  17. Whisk the sugar, cornstarch, and milk together in a large saucepan. Cook over medium heat, stirring continuously, until the mixture thickens and begins to bubble.
  18. Slowly whisk some of the hot milk mixture into the egg yolks to temper them. Gradually add more hot mixture, then whisk the tempered egg mixture back into the saucepan.
  19. Return the saucepan to medium heat and bring to a light boil. Boil for about 1 minute, whisking continuously, until thickened.
  20. Remove from the heat and stir in the butter, mango extract, and mango flavor until smooth. Spread the mango cream evenly over the chilled cheesecake.
  21. For the gelatin topping, add the water to a shallow dish and sprinkle the gelatin evenly over it. Let bloom for about 5 minutes.
  22. Microwave the bloomed gelatin for 5-10 seconds, until melted. Stir in the sugar and mango puree until combined.
  23. Let the gelatin mixture sit for about 10 minutes to thicken slightly. Spoon it over the mango cream topping and spread into an even layer.
  24. Refrigerate the cheesecake for 2-3 hours, until all topping layers are cool and firm. Slice and serve.

Notes

  • Keep the cheesecake refrigerated in an airtight container or well covered for up to 4-5 days.
  • Use a water bath and cool the cheesecake gradually to help prevent cracks.
  • Make sure the springform pan is wrapped tightly with aluminum foil so water does not seep into the crust.
  • Use room-temperature cream cheese and eggs for a smoother cheesecake batter.
  • Divide the cheesecake filling evenly between the mango and key lime layers for balanced flavor and texture.
  • The mango flavor can be replaced with another suitable mango flavoring if the original brand is unavailable.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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