Secret Mango key lime cheesecake
The Secret Mango Key Lime Cheesecake offers a delightful twist on a classic dessert. Imagine the creamy richness of cheesecake infused with the tangy brightness of key lime and the sweet, tropical allure of mango. It's a flavor combination that will tantalize your taste buds and leave you wanting more. The "secret" ingredient? Well, you'll just have to taste it to find out!
Equipment
- 1 9-inch Springform pan Essential for easy release of the cheesecake. Make sure it's leakproof. A springform pan with a removable base is highly recommended.
- 1 Stand mixer or hand mixer A stand mixer is ideal for a smooth, lump-free batter, but a hand mixer will also work.
- 1 Food processor (optional) Helpful for making graham cracker crumbs from scratch, but store-bought crumbs work fine. A zip-top bag and rolling pin can also be used to crush graham crackers.
- 1 Rubber spatula or whisk For scraping down the sides of the bowl and ensuring all ingredients are incorporated. A silicone spatula is best for scraping the bowl clean.
- Various Measuring cups and spoons Accurate measurements are crucial in baking. Use dry measuring cups for dry ingredients and liquid measuring cups for wet ingredients.
- 2/3 Mixing bowls Various sizes for preparing the crust, filling, and other components. Glass or stainless steel bowls are
- 1 Baking sheet or roasting pan Used for the water bath, which helps prevent cracking. A larger roasting pan is ideal for holding the springform pan and water.
- 1 Cooling rack Allows air to circulate around the cheesecake as it cools, preventing condensation.
- 1 Sharp knife A thin, non-serrated knife is best for clean slices. Warm the knife in hot water and wipe dry between slices for even cleaner cuts.
Ingredients
- 1 ½ Cups Graham cracker crumbs Use digestive biscuits for a different flavor profile. Finely crush for a smoother crust.
- ½ Cup Granulated sugar Can substitute with brown sugar for a richer caramel note.
- 6 tablespoons Unsalted butter, melted Salted butter can be used, but reduce any added salt in the recipe.
- 2 /8 ounce packages Cream cheese, softened Crucial for a smooth filling. Let sit at room temperature for easier mixing.
- 1 Cup Granulated sugar Adjust to your preferred sweetness level.
- 2 Large Eggs Room temperature eggs incorporate better.
- 1 Cup Sour cream Full-fat sour cream yields the best texture and flavor. Greek yogurt can be substituted.
- 1/2 Cup Mango puree Use fresh or frozen mango. Blend until completely smooth.
- 1/4 Cup Key lime juice Freshly squeezed is preferred, but bottled can be used in a pinch.
- 1 Teaspoon Vanilla extract Enhances the overall flavor profile.
- 1 Tablespoon Cornstarch Helps stabilize the filling and prevent cracking.
- Pinch Salt Balances the sweetness and enhances the flavors.
Instructions
- Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until well combined.
- Press into the pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup or glass to create an even crust.
- Pre-bake (optional): Baking the crust for 8-10 minutes at 350°F (175°C) before adding the filling can help prevent a soggy crust. Let cool completely before adding the filling.
- Beat cream cheese and sugar: In a large bowl, beat cream cheese and sugar together until smooth and creamy.
- Add eggs: Beat in eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Incorporate remaining ingredients: Gently fold in sour cream, mango puree, key lime juice, vanilla extract, cornstarch (if using), and salt. Mix until just combined.
- Water bath (recommended): Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from leaking in. Place the springform pan in a larger roasting pan or baking sheet. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This creates a humid environment and helps prevent cracking.
- Bake: Bake in a preheated oven at 350°F (175°C) for 50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool down: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This allows the cheesecake to cool gradually and minimizes cracking.
- Refrigerate: Remove the cheesecake from the oven and carefully remove it from the water bath. Let it cool completely on a wire rack before covering and refrigerating for at least 4-6 hours, or preferably overnight.
- Release from pan: Carefully run a thin knife around the edges of the cheesecake to loosen it from the pan. Release the springform pan.
- Slice and serve: Slice the cheesecake and serve chilled. Garnish with fresh mango slices, whipped cream, or a drizzle of key lime curd, if desired.