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a sunny golden mango cheesecake topped with thin lime zest curls and a few mango slices, one wedge cut, on a turquoise ceramic plate in a wide horizontal shot, on a bright table with tropical leaves, breezy natural light, shallow depth of field, landscape orientation

Mango Lime Cheesecake

Rich tropical cheesecake filled with fresh mango and fresh lime zest and resting on a coconut and graham cracker crust.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup sweetened shredded coconut
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 1 cup mango puree fresh or thawed
  • 3 large eggs room temperature
  • 2 tbsp lime juice fresh
  • 1 tbsp lime zest

Method
 

  1. Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
  2. Combine the graham crumbs, coconut, and butter, press into the pan, and bake 9 minutes until lightly toasted.
  3. Beat the cream cheese and sugar smooth, then blend in the mango puree, lime juice, and zest.
  4. Add the eggs one at a time on low speed, then pour over the cooled crust.
  5. Bake in a water bath 50 to 55 minutes until the center is just set, then cool an hour in the cracked oven.
  6. Refrigerate at least 6 hours, then top with extra lime zest just before serving.

Notes

Use very ripe mangoes or good frozen puree, as underripe fruit makes the filling watery.