why make this recipe
Mango Key Lime Cheesecake is a delightful dessert that perfectly combines tropical flavors. It brings together the sweetness of mango with the zesty tartness of key lime, making every bite a refreshing treat. Paula Deen’s version of this cheesecake is not only delicious but also easy to make, and it’s a crowd-pleaser for any occasion.
how to make Mango Key Lime Cheesecake
Ingredients :
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1 cup mango puree
- ¼ cup key lime juice
- 1 tablespoon lime zest
- Fresh mango slices (for garnish)
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs with melted butter and ¼ cup of sugar. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese with the remaining sugar until smooth.
- Add the sour cream, eggs, mango puree, key lime juice, and lime zest to the cream cheese mixture. Beat until all ingredients are well combined.
- Pour this cheesecake mixture over the crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and jiggles slightly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.
- Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
- When ready to serve, garnish with fresh mango slices.
how to serve Mango Key Lime Cheesecake
Serve the Mango Key Lime Cheesecake chilled. Cut it into slices and plate each piece. For a more decorative touch, add some whipped cream or extra mango slices on top. This dessert is perfect for parties, family gatherings, or just a special treat for yourself.
how to store Mango Key Lime Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It will last for about 3 to 5 days in the fridge. If you want to keep it longer, you can freeze it for up to 2 months. Wrap it well to avoid freezer burn.
tips to make Mango Key Lime Cheesecake
- Make sure your cream cheese is softened to room temperature to avoid lumps in the mixture.
- Use fresh mangoes when possible for a true tropical flavor, but canned mango puree works too if fresh mangoes are not available.
- Let the cheesecake cool gradually in the oven to prevent cracks on the surface.
- For added flavor, you can whip some heavy cream and fold it into the cheesecake filling before baking.
variation
You can mix things up by adding other tropical fruits, such as passion fruit or pineapple, into the cheesecake mixture. Alternatively, try making a coconut crust instead of the graham cracker crust for an even more tropical twist.
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two in advance. Just be sure to store it properly in the refrigerator until you’re ready to serve.
Can I use bottled lime juice instead of fresh?
You can, but fresh key lime juice will give the best flavor. Bottled juice may not taste as vibrant as fresh.
What if I don’t have a springform pan?
You can use a regular pie dish or a round baking pan, though it will be more challenging to remove the cheesecake. Just ensure to grease the pan well to help with removal.
Mango Key Lime Cheesecake
A delightful dessert that combines the sweetness of mango with the zesty tartness of key lime, perfect for any occasion.
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup sugar (for mixing with graham cracker crumbs)
For the cheesecake filling
- 2 packages 2 (8-ounce) packages cream cheese, softened (make sure it is at room temperature)
- 1 cup 1 cup sugar (remaining sugar for filling)
- 1 cup 1 cup sour cream
- 3 large 3 large eggs
- 1 cup 1 cup mango puree (use fresh if possible)
- 0.25 cups ¼ cup key lime juice (fresh squeezed preferred)
- 1 tablespoon 1 tablespoon lime zest (zest from fresh limes)
- as needed Fresh mango slices (for garnish)
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs with melted butter and ¼ cup of sugar. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese with the remaining sugar until smooth.
- Add the sour cream, eggs, mango puree, key lime juice, and lime zest to the cream cheese mixture. Beat until all ingredients are well combined.
- Pour this cheesecake mixture over the crust in the springform pan.
Baking
- Bake in the preheated oven for 55-60 minutes, or until the center is set and jiggles slightly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.
- Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Serving
- Serve the Mango Key Lime Cheesecake chilled. Cut it into slices and plate each piece. For a more decorative touch, add some whipped cream or extra mango slices on top.
Store any leftover cheesecake in the refrigerator for 3 to 5 days or freeze for up to 2 months. Wrap well to avoid freezer burn. Make sure your cream cheese is softened to avoid lumps in the mixture. Let the cheesecake cool gradually in the oven to prevent cracks on the surface.