Mango Key Lime Cheesecake (Print View)

Tropical cheesecake with mango, key lime, rich coconut crust, and silky mango cream topping.

# What You'll Need:

→ Cookie Crust

01 - 3/4 cup vanilla wafer crumbs
02 - 2 tablespoons granulated sugar
03 - 2 tablespoons unsalted butter, melted

→ Macaroon Crust

04 - 1 3/4 cups sweetened shredded coconut
05 - 1/4 cup granulated sugar
06 - 1/2 teaspoon vanilla extract
07 - 1/8 teaspoon salt
08 - 2 large egg whites, room temperature

→ Cheesecake Filling

09 - 24 ounces cream cheese, room temperature
10 - 1 1/4 cups granulated sugar
11 - 3 tablespoons all-purpose flour
12 - 1 1/2 cups sweetened condensed milk
13 - 1/2 cup sour cream
14 - 2 teaspoons coconut extract
15 - 2 teaspoons vanilla extract
16 - 4 large eggs, room temperature
17 - 1/2 cup canned mango puree
18 - 2 1/4 teaspoons mango flavor
19 - 2 1/4 teaspoons mango extract
20 - 1/2 cup key lime juice

→ Mango Cream Topping

21 - 2 large egg yolks
22 - 6 tablespoons granulated sugar
23 - 1 1/2 tablespoons cornstarch
24 - 1 cup milk
25 - 1 tablespoon salted butter
26 - 3/4 teaspoon mango extract
27 - 3/4 teaspoon mango flavor

→ Mango Gelatin Topping

28 - 4 tablespoons water, room temperature
29 - 1 1/2 teaspoons granulated gelatin
30 - 3 tablespoons granulated sugar
31 - 1/2 cup canned mango puree

# Directions:

01 - Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides thoroughly.
02 - Mix vanilla wafer crumbs, sugar, and melted butter in a small bowl. Press evenly into the bottom of the prepared springform pan.
03 - Combine shredded coconut, sugar, vanilla extract, and salt in a large bowl. In a separate mixer bowl, whip egg whites on high speed until stiff peaks form. Fold half of the egg whites into the coconut mixture, followed by the remainder, until fully combined.
04 - Spread the macaroon mixture evenly over the cookie crust. Bake for 15–20 minutes, or until lightly browned at the edges. Allow to cool, then wrap the outside of the pan in aluminum foil to prepare for the water bath.
05 - Reduce oven temperature to 300°F. In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Add sweetened condensed milk slowly, mixing to combine. Add sour cream, coconut extract, and vanilla extract; mix on low speed until blended. Add eggs one at a time, mixing gently after each addition.
06 - Equally divide the batter into two large bowls. To one portion, add mango puree, mango flavor, and mango extract, stirring gently. To the second portion, add key lime juice and gently stir.
07 - Pour the key lime filling over the prebaked crust. Drizzle the mango filling over the key lime layer, creating an even swirl. Place the springform pan in a larger pan and fill with warm water to reach halfway up the pan sides. Bake for 1 hour 15 minutes until the edges are set and the center is slightly jiggly.
08 - Turn the oven off, leaving the cheesecake inside for 30 minutes with the door closed. Crack open the oven door and let the cheesecake cool for another 30 minutes. Remove from the oven and water bath, allowing it to reach room temperature. Refrigerate until fully chilled and set, about 6 hours or overnight.
09 - Gently beat the egg yolks in a medium bowl. In a saucepan, whisk sugar, cornstarch, and milk until smooth. Cook over medium heat, stirring until just beginning to thicken and bubble. Temper egg yolks by slowly whisking in a portion of the hot mixture, then return all to the saucepan. Bring to a boil for 1 minute, whisking until thick. Remove from heat and stir in butter, mango extract, and mango flavor until smooth. Spread evenly over chilled cheesecake and refrigerate.
10 - Pour water into a shallow dish and sprinkle gelatin over the surface. Let stand for 5 minutes to bloom. Microwave for 5–10 seconds to melt. Stir in sugar, then blend in mango puree until uniform. Allow mixture to slightly thicken for 10 minutes, then spoon over the mango cream topping and spread into an even layer.
11 - Refrigerate until all layers are firm, about 2–3 hours. Transfer to a serving platter. Store covered in the refrigerator for up to 5 days.

# Notes:

01 - Using a water bath prevents surface cracking and ensures even baking.
02 - Always allow the cheesecake to cool gradually for a smooth, creamy texture.

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