Mango Key Lime Cheesecake

This Mango Lime Cheesecake is rich, creamy, and packed with bright tropical flavor from sweet mango puree and fresh lime. Finished with a fluffy mango lime mousse and fresh mango topping, this bakery-style cheesecake is the perfect showstopping dessert for spring and summer gatherings.

Course Dessert

Cuisine American

Keyword cheesecake recipes, mango cheesecake

Prep Time 45

Cook Time 47

Total Time 1 32

Servings servings

Calories 808kcal

Author Kathleen

Ingredients

Shortbread Crust:

1 (10-ounce) box (290g) shortbread cookies
3 tablespoons unsalted butter, melted

Mango Lime Cheesecake:

1 1/4 cups (247.5g) granulated sugar
1 tablespoon lime zest 2 limes
4 (8 ounce) boxes (908g) cream cheese, room temperature
1/4 cup (30g) all-purpose flour
2 tablespoons freeze-dried mango powder
4 large eggs, room temperature
1 1/2 cups mango puree, room temperature

Mango Lime Curd

1 cup (198g) granulated sugar
3 large eggs
2 large egg yolks
1/2 cup mango puree
2 tablespoons lime juice
4 tablespoons unsalted butter
1 zest lime

Mango Lime Curd Mousse:

1 1/2 cups heavy cream, divided
1/2 cup powdered sugar, divided
3/4 cup mango lime curd
2 teaspoons E-Z Gel
1/4 teaspoon kosher salt

US Customary - Metric

Instructions

Prep the pan. Preheat oven to 350°F (177ºC). Lightly coat a 9-inch springform pan with nonstick spray, line the bottom with a parchment circle, then lightly spray again.
Make the lime sugar. In a large mixing bowl, combine granulated sugar (1 1/4 cup) and lime zest (1 tablespoon). Rub the zest into the sugar with your fingers until fragrant. Cover and set aside.
Make the crust. Add shortbread cookies (1 box) to a food processor and pulse into fine crumbs. Drizzle in melted butter (3 tablespoons) and pulse until evenly moistened.
Bake the crust. Press the crumb mixture firmly into the prepared pan, using the bottom of a measuring cup to smooth it evenly. Bake for 10 minutes, then remove from oven and cool. Reduce oven temperature to 325°F.
Mix the cheesecake base. Add cream cheese (4 boxes), flour (1/4 cup), and freeze-dried mango powder (2 tablespoons) to the lime sugar. Beat on low speed until combined and smooth.
Add eggs and mango. Add eggs one at a time, mixing on low speed until almost combined after each addition. Scrape down the bowl, add mango puree (1 1/2 cups), and mix on low just until smooth. Do not overmix.
Bake the cheesecake. Pour batter over the cooled crust and smooth the top. Place a large baking pan on the oven rack below the cheesecake and fill it halfway with hot or boiling water. Bake cheesecake at 325°F (163ºC) for 47–55 minutes, until the edges are set and the center still jiggles slightly.
Cool slowly. Turn off oven and leave cheesecake inside with the water pan, door slightly ajar, for 60 minutes.
Make the mango lime curd. While cheesecake bakes, add sugar (1 cup), eggs (3), egg yolks (2), mango puree (1/2 cup), lime juice (2 tablespoons), butter (4 tablespoons), and lime zest (1) to a heatproof bowl set over a saucepan with simmering water. Whisk constantly until thickened, about 10 minutes.
Chill the curd. Remove curd from heat. Press plastic wrap directly onto the surface and refrigerate until completely chilled. Once chilled, strain through a fine-mesh strainer, then stir in lime zest if desired. Cover and refrigerate until needed.
Cool the cheesecake. Remove cheesecake from oven and carefully run a knife around the top edge to loosen it from the pan. Cool to room temperature, then refrigerate at least 1 hour before adding the mousse.
Whip the first cream mixture. Add 1/2 cup heavy cream and 1/4 cup powdered sugar to a mixing bowl. Whip until stiff peaks form, then transfer to a small bowl and set aside.
Make the mango lime mousse. In the same mixing bowl, add mango lime curd, remaining 1/4 cup powdered sugar, E-Z Gel (2 teaspoons), and kosher salt (1/4 teaspoon). Whisk until combined. Add remaining 1 cup heavy cream and whip until stiff peaks form.
Fold and spread. Fold the reserved whipped cream into the mango lime curd mixture until combined. Spread mousse over the chilled cheesecake, smoothing it to the edges.
Chill until set. Refrigerate cheesecake for at least 2–3 hours, or until the mousse is completely set.
Release and garnish. Run a hot knife around the edge of the mousse, then release the springform pan. Transfer cheesecake to a cake plate and garnish with sliced mangoes, lime slices, and lime zest as desired. Serve chilled.

Notes

Don’t Overmix the Eggs. Once the eggs go in, mix gently. Overmixing incorporates too much air, which can cause cracks and affect the creamy texture.
Use a Water Bath if You Want the Smoothest Finish. A water bath helps the cheesecake bake more gently and evenly, giving you that ultra-silky bakery-style texture.
Chill Overnight If Possible. This cheesecake is good after a few hours, but the texture becomes dramatically creamier after a full overnight chill.
Pat the Mango Dry. Fresh mango can release juice as it sits. Patting it dry before topping the cheesecake helps keep the whipped topping beautiful.
Zest Before Juicing. Always zest the limes before cutting and juicing them. It’s much easier and keeps the zest fine and fluffy.

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