Mango Key Lime Cheesecake (Print Version)
# Ingredients:
→ Cookie Crust
01 -
3/4 cup (100g) vanilla wafer crumbs
02 -
2 tbsp (26g) sugar
03 -
2 tbsp (28g) butter, melted
→ Macaroon Crust
04 -
1 3/4 cups (131g) sweetened shredded coconut
05 -
1/4 cup (52g) granulated sugar
06 -
1/2 tsp vanilla extract
07 -
1/8 tsp salt
08 -
2 large egg whites, room temperature
→ Cheesecake Filling
09 -
24 ounces (678g) cream cheese, room temperature
10 -
1 1/4 cups (259g) sugar
11 -
3 tbsp (24g) all-purpose flour
12 -
1 1/2 cups (360ml) sweetened condensed milk
13 -
1/2 cup (115g) sour cream
14 -
2 tsp coconut extract
15 -
2 tsp vanilla extract
16 -
4 large eggs, room temperature
17 -
1/2 cup (120ml) canned mango puree
18 -
2 1/4 tsp mango flavor
19 -
2 1/4 tsp mango extract
20 -
1/2 cup (120ml) key lime juice
→ Mango Cream Topping
21 -
2 large egg yolks
22 -
6 tbsp (78g) sugar
23 -
1 1/2 tbsp cornstarch
24 -
1 cup (240ml) milk
25 -
1 tbsp (14g) salted butter
26 -
3/4 tsp mango extract
27 -
3/4 tsp mango flavor
→ Mango Gelatin Topping
28 -
4 tbsp (60ml) room temperature water
29 -
1 1/2 tsp granulated gelatin
30 -
3 tbsp (39g) granulated sugar
31 -
1/2 cup (120ml) canned mango puree
# Instructions:
01 -
Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the cookie crust ingredients in a bowl and press the mixture into the bottom of the pan. For the macaroon crust, mix coconut, sugar, vanilla extract, and salt in a bowl. Beat the egg whites to stiff peaks, fold into the coconut mixture, and spread evenly over the cookie crust. Bake for 15-20 minutes until lightly browned. Set aside to cool. Prepare the pan for a water bath by wrapping the outside with aluminum foil to prevent leaks.
02 -
Reduce the oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour on low speed until smooth. Gradually add sweetened condensed milk and sour cream, mixing until combined. Add coconut and vanilla extract. Incorporate eggs one at a time, mixing slowly. Divide the filling evenly into two bowls. Add mango puree, mango flavor, and mango extract to one bowl and mix. Add key lime juice to the other bowl and mix. Layer key lime filling over the crust, followed by the mango filling. Place the pan in a water bath and bake for 1 hour 15 minutes. Let cool in the oven for 30 minutes with the door closed, then crack the door for 30 minutes. Refrigerate for at least 6 hours or overnight.
03 -
Beat egg yolks in a bowl. Combine sugar, cornstarch, and milk in a saucepan and cook over medium heat until thick. Gradually incorporate a small amount of the hot mixture into the egg yolks before adding back into the saucepan. Cook until thickened, then add butter, mango extract, and mango flavor. Spread the topping on the cheesecake and refrigerate.
04 -
Bloom gelatin in water for 5 minutes. Microwave until melted. Stir in sugar and mango puree. Let thicken for 10 minutes before spreading over the cream topping. Refrigerate for 2-3 hours until layers are firm. Serve chilled.