Mango Key Lime Cheesecake Recipe
Topped with Mango Mousse on a Vanilla Coconut Macaroon Crust. (1300 cal)
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Ingredients
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Vanilla Coconut Macaroon Crust
Cheesecake Filling
Mango Mousse Topping
Garnish
Method
Vanilla Coconut Macaroon Crust
- 1
Make coconut macaroons
Preheat the oven to 325°F (160°C). In a large bowl combine 3 cups sweetened shredded coconut, 0.5 cup granulated sugar, 2 egg whites, 2 tsp vanilla extract, and 0.25 tsp salt. Stir until evenly combined. Scoop heaping tablespoonfuls onto a parchment-lined baking sheet, spacing 1 inch apart, and flatten slightly into 1 1/2-inch rounds. Bake 12–15 minutes or until edges are lightly golden. Remove and cool completely on a wire rack.
- 2
Form the crust
Once the macaroons are cooled, transfer them to a food processor and pulse to fine crumbs (you should have about 2 to 2 1/2 cups crumbs). Transfer crumbs to a bowl and stir in 3 tbsp melted unsalted butter until evenly moistened. Press the mixture evenly into the bottom and about 1/2 inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust tightly. Place the pan in the refrigerator while you make the filling (crust chills 15 minutes).
Cheesecake Filling
- 3
- 4
Beat the cream cheese
In a large mixing bowl or stand mixer fitted with the paddle, beat 24 oz softened cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape the bowl as needed.
- 5
Add sugar and cornstarch
Add 1 cup granulated sugar and 1 tbsp cornstarch to the cream cheese and beat on low until combined and smooth, 30–45 seconds. Scrape the bowl.
- 6
Incorporate eggs one at a time
Add 3 large eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix; stop as soon as each egg is blended to avoid incorporating excess air.
- 7
Finish the batter
Mix in 0.5 cup sour cream, 0.25 cup heavy cream, 0.5 cup key lime juice, 2 tsp key lime zest, 1 tsp vanilla extract, and 0.25 tsp salt on low speed until smooth and homogeneous. Scrape the bowl and give one last brief mix by hand to ensure everything is combined without adding air.
- 8
Assemble for baking
Pour the cheesecake batter into the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.
- 9
Bake in a water bath
Place the springform pan inside a larger roasting pan. Pour very hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (water bath). Carefully transfer to the oven and bake at 325°F (160°C) for 50–65 minutes. The center should still have a slight wobble (like jello) but the edges should be set. If you prefer not to use a water bath, bake directly but expect a slightly firmer edge and more potential cracking.
- 10
Cool
Turn the oven off and crack the oven door; let the cheesecake cool in the oven for 30 minutes (this helps prevent cracks). Then remove the pan from the water bath, remove the foil, and let cool completely on a wire rack (~1 hour). Once at room temperature, cover loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, until fully set and chilled.
Mango Mousse Topping
- 11
Bloom the gelatin
Sprinkle 1.5 tsp unflavored gelatin over 2 tbsp cold water in a small bowl. Let stand 5 minutes to bloom.
- 12
Warm and dissolve gelatin
Heat the bloomed gelatin in 10–15 second bursts in the microwave or in a small saucepan over low heat just until dissolved (do not boil).
- 13
Prepare mango base
In a medium bowl, combine 2 cups ripe mango puree and 0.25 cup powdered sugar. Stir in 1 tbsp key lime juice and 1 tsp key lime zest. Whisk until smooth. Add the dissolved gelatin and whisk to combine thoroughly so gelatin is evenly distributed.
- 14
Whip the cream
In a chilled bowl, whip 1 cup cold heavy cream to medium peaks using a hand or stand mixer. The cream should be whipped until it holds shape but is still soft.
- 15
Fold to make mousse
Fold one-quarter of the whipped cream into the mango mixture to lighten it, then gently fold in the remaining whipped cream in two additions until no streaks remain. Do not overmix; keep the mousse light and airy.
- 16
Chill mousse briefly
Chill the assembled mousse in the refrigerator 15–30 minutes so it firms slightly before spreading on the cheesecake (mousse should be spreadable but not runny).
Garnish
- 17
Prepare whipped cream for garnish
Just before serving, whip 0.5 cup heavy cream with 1 tbsp powdered sugar to soft-medium peaks for garnish. Transfer to a piping bag if you want piped rosettes.
- 18
Assemble and serve
Remove chilled cheesecake from the springform pan and place on a serving plate. Spread the chilled mango mousse evenly over the top of the cheesecake to the edges. Arrange 1 cup fresh mango slices decoratively on the mousse and pipe or dollop whipped cream around the edge or in the center as desired. For a final touch, sprinkle 1 additional tsp key lime zest over the top if desired. Return to the refrigerator for 10–15 minutes to set before slicing cleanly with a hot, dry knife.
