Mango Key Lime Cheesecake

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/2 cup mango puree (from fresh or frozen mango)
Zest of 1 lime
2 tablespoons lime juice
1 teaspoon vanilla extract
For the Mango Lime Topping:

1 cup mango puree
Zest of 1 lime
2 tablespoons lime juice
1/4 cup granulated sugar
1 tablespoon cornstarch

Instructions:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Make the Crust:

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool while preparing the filling.
Make the Cheesecake Filling:

In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and beat until fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, mango puree, lime zest, lime juice, and vanilla extract until smooth and well combined.
Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.

Bake in the preheated oven for 50-55 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool slowly.

Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

Make the Mango Lime Topping:

In a small saucepan, combine mango puree, lime zest, lime juice, sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat and let cool.
Pour the cooled mango lime topping over the chilled cheesecake. Spread evenly with a spatula.

Refrigerate the cheesecake for another 1-2 hours to set the topping.

When ready to serve, run a knife around the edges of the springform pan and remove the sides. Slice and serve chilled.

Yield:
This recipe makes one 9-inch Mango Lime Cheesecake, serving about 12-14 people.

Enjoy the tropical flavors of mango and lime in this creamy and decadent cheesecake!