Scale

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tbsp melted butter

For the cheesecake filling:

24 oz cream cheese, softened

3/4 cup granulated sugar

1/2 cup mango purée (fresh or frozen/thawed)

1/4 cup key lime juice

1 tbsp key lime zest

3 large eggs

1/4 cup sour cream

1 tsp vanilla extract

Optional toppings:

Whipped cream

Lime zest or mango slices

1. Preheat oven to 325°F (163°C). Line and lightly grease a 9-inch springform pan.

2. Mix graham crumbs, sugar, and melted butter. Press firmly into pan. Bake for 8–10 minutes and let cool.

3. In a large bowl, beat cream cheese and sugar until smooth. Add mango purée, key lime juice, zest, and vanilla.

4. Add eggs one at a time, beating just until combined. Stir in sour cream.

5. Pour batter over crust and smooth top. Tap pan to release bubbles.

6. Bake 55–65 minutes, or until center is nearly set. Turn off oven and crack the door; let cheesecake cool inside for 1 hour.

7. Remove and refrigerate at least 6 hours or overnight.

8. Before serving, top with whipped cream and lime zest or mango slices.

Use bottled key lime juice if fresh is unavailable.

For best texture, don’t overmix once eggs are added.

Make a mango glaze for extra flair: reduce purée with sugar and spoon over slices.

Keywords: mango key lime cheesecake, tropical cheesecake, citrus cheesecake dessert, refreshing summer cheesecake