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Mango lime cheesecake

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.