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HomeCakeMango Key Lime Cheesecake - Life Love and Sugar

Mango Key Lime Cheesecake – Life Love and Sugar


This Mango Key Lime Cheesecake has a coconut macaroon crust, layers of key lime and mango cheesecake and a mango cream and gelatin topping! There’s no scarcity of wonderful layers and it’s a labor of affection, but it surely’s full of wonderful taste!

slice of mango key lime cheesecake on white plate

Finest Mango Key Lime Cheesecake

This cheesecake is closely impressed by the model of the identical identify at The Cheesecake Manufacturing unit. When you haven’t tried it earlier than, it’s a surprisingly scrumptious cheesecake. All of the layers and flavors are simply so nice collectively.

After getting a number of requests for a copycat and doing LOTS of testing, I lastly have an amazing cheesecake to share with you. I wouldn’t essentially say it’s a real copycat, but it surely’s undoubtedly impressed by it. The flavors of their model are actually fairly distinctive and onerous to nail down, however I do assume I received fairly darn shut.

There have been two issues that I discovered most notable when tasting their cheesecake and making an attempt to recreate it. One was simply how candy it was. In my first model, I simply made some fast taste changes to my basic Vanilla Cheesecake as a place to begin and the distinction was astounding. Their cheesecake is SUPER candy. Though I sweetened issues up, it’s nonetheless not fairly as candy as theirs.

The opposite factor was that their cheesecake appears to be filled with a great little bit of synthetic taste. I initially began my testing with contemporary and frozen mango, however the taste and texture simply wasn’t proper. After plenty of testing and looking, I discovered a number of useful components that gave me the fitting mango taste and texture.

full mango key lime cheesecake on ruffled white platter with chopped mango limes in the background

Substances You’ll Want

This cheesecake really has a number of components that you simply possible gained’t have readily available. Most issues will be discovered within the grocery retailer, however a number of mango taste associated objects have been issues I needed to buy on-line.

Cookie Crust

The macaroon crust alone isn’t sufficient stability for the cheesecake, so there’s a skinny cookie crust on the backside.

  • Vanilla Wafer Crumbs: The flavour of the cookies was sweeter and nearer to the unique than utilizing graham cracker crumbs.
  • Sugar: For sweetness.
  • Butter: To carry all the pieces collectively.

Macaroon Crust

  • Sweetened Shredded Coconut: Make sure you use one which’s moist, not dry.
  • Sugar: Common granulated sugar.
  • Vanilla Extract: For taste.
  • Salt: Additionally for taste.
  • Egg Whites: To carry all the pieces collectively. Maintain onto the yolks for the cream topping later.

Cheesecake Filling

The filling begins out as one after which is cut up into two equal elements which can be then flavored accordingly. One with key lime taste and different with mango taste.

  • Cream Cheese: Needs to be room temperature so that you simply don’t find yourself with a lumpy filling. Make sure you use full fats brick cream cheese for one of the best outcomes.
  • Sugar: The unique model from The Cheesecake Manufacturing unit is tremendous candy, so this cheesecake is pretty candy as nicely. It makes use of a mixture of sugar and sweetened condensed milk for sweetness.
  • All Objective Flour: To assist with a creamy consistency and to maintain from getting cracks.
  • Sweetened Condensed Milk: As talked about above, this provides sweetness to the cheesecake. Rising the quantity of sugar to completely sweeten the cheesecake each didn’t give fairly the fitting taste and didn’t create the fitting texture. The sweetened condensed milk provides to sweetness, texture and helps thicken the filling a bit, notably the important thing lime layer.
  • Bitter cream: For added tang and creaminess.
  • Coconut Extract: It might appear unusual so as to add this, but it surely undoubtedly appeared to suit the flavour wanted to match the unique model.
  • Vanilla Extract
  • Eggs: Massive eggs.
  • Mango Puree: I attempted making my very own puree with contemporary mango, but it surely wasn’t the identical. You undoubtedly wish to use the canned puree. It has a really distinctive taste and easy texture. I did additionally attempt decreasing the mango puree to get a stronger mango taste, fairly than utilizing the mango extract and flavors, however the ultimate taste and texture nonetheless wasn’t proper.
  • Mango Taste and Mango Extract: Each of those are crucial. Only one or the opposite didn’t create the fitting taste. The mango taste was too synthetic and nearly over powering if I used solely that. However the mango extract wasn’t sufficient taste and didn’t style synthetic sufficient to duplicate the unique. The mix of each was excellent.
  • Key Lime Juice: I used bottled key lime juice.
slice of mango key lime cheesecake on white plate white a bite taken

Mango Cream Topping

That is principally a mango flavored pastry cream. The Cheesecake Manufacturing unit model says they use a mango mousse, however this cream is the place I ended up. I believe it has fairly the same style and texture, however isn’t essentially spot on.

  • Egg Yolks: To thicken the filling and add richness and taste.
  • Sugar: For sweetness and quantity.
  • Cornstarch: To thicken the filling.
  • Milk: I used 2%, however entire milk would work as nicely.
  • Butter
  • Mango Extract and Mango Taste: Once more, the mix provides the fitting taste.

Mango Gelatin Topping

  • Water: To permit the gelatin to bloom.
  • Granulated Gelatin
  • Sugar: For some sweetness
  • Mango Puree: Once more, you’ll use the canned mango puree.

How To Make Mango Key Lime Cheesecake

For detailed directions, see the recipe card under. However right here’s a fast rundown of how this magnificence is made. There are a complete of 6 “layers” on this cheesecake, so it’s a good quantity of labor. However none of it’s actually onerous.

To start out, you’ll make the cookie crust. Mix the three components in a bowl till nicely mixed and evenly moistened, then press them evenly into the underside of the springform pan.

For the macaroon crust layer, add the shredded coconut, sugar, vanilla extract and salt to a big bowl, stir to mix and put aside. Add the egg whites to a big mixer bowl and whip on excessive velocity till stiff peaks type. Fold about half of the egg whites into the coconut combination, then add the remaining egg whites and fold collectively till nicely mixed. Unfold the macaroon combination evenly over the cookie crust.

Bake the crust layers for 15-20 minutes or till the macaroon layer is calmly browned across the edges. Take away the crust from the oven and put aside to chill.

To make the filling, you’ll make one cheesecake filling to start with. After including most components, together with the eggs, you’ll divide it into two. Add the mango puree, mango taste and mango extract to at least one half and add the important thing lime juice to the opposite half. Pour the cheesecake filling to the pan with the important thing lime layer on the underside. Drizzle the mango layer over the important thing lime layer, ensuring to not pour all the pieces in a single spot however the unfold it round as you add it.

Bake the cheesecake for 1 hour quarter-hour. The middle needs to be set, however nonetheless jiggly. The outer 2-3 inches needs to be extra set. Then flip off the oven and go away the door closed for half-hour. The cheesecake will proceed to cook dinner, however slowly start to chill as nicely. Lastly, crack the door of the oven for half-hour to permit the cheesecake to proceed to chill slowly. This course of helps forestall cracking. Take away the cheesecake from the oven and water tub wrapping and permit to chill to about room temperature. Refrigerate the cheesecake till agency, 5-6 hours or in a single day.

The ultimate steps are to make the two toppings for the cheesecake and add them. One is a pastry cream remodeled the range and the opposite is a fast gelatin-based topping. You possibly can add them earlier than or after the cheesecake has cooled, I simply discover it best to take away the cheesecake from the pan after which add the toppings.

Ideas for Success

Not too accustomed to home made cheesecakes? The recommendation under is right here to assist.

  • Stick With Low Velocity: At all times combine your filling on low velocity. In any other case, you possibly can incorporate an excessive amount of air into the batter and find yourself with a cracked cheesecake.
  • Don’t Skip the Water Tub: I do know the water tub is usually a bit annoying, but it surely’s very important to the success of your cheesecake. It ensures that it doesn’t brown across the edges, sink within the center or crack.
  • Forestall Leakage: Be sure to don’t let the water within the outer pan go above the highest fringe of the foil surrounding the interior pan. For extra methods to stop your water tub from leaking, take a look at my Cheesecake Water Tub Ideas and Tips.

Storage Directions

Hold additional cheesecake in an hermetic container within the fridge and revel in it inside 4-5 days.

Can I Freeze This Cheesecake?

Certain! Wrap the absolutely set cheesecake in plastic wrap or foil and freeze it in a heavy-duty storage bag for as much as 3 months. Thaw it out within the fridge earlier than including the toppings and digging in.

slice of mango key lime cheesecake on white plate with mango and limes in the background

Extra Nice Cheesecake Recipes

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slice of mango key lime cheesecake on white plate

Recipe

Mango Key Lime Cheesecake


  • Writer:
    Lindsay

  • Prep Time:
    1 hour half-hour

  • Chill Time:
    6 hours

  • Prepare dinner Time:
    2 hours half-hour

  • Complete Time:
    10 hours

  • Yield:
    12-14 slices

  • Class:
    Dessert

  • Methodology:
    Oven

  • Delicacies:
    American

Description

This Mango Key Lime Cheesecake has a coconut macaroon crust, layers of key lime and mango cheesecake and a mango cream and gelatin topping! It’s received no scarcity of wonderful layers and is stuffed with superb taste!


Substances

Cookie Crust

Macaroon Crust

  • 1 3/4 cups (131g) sweetened shredded coconut
  • 1/4 cup (52g) granulated sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 giant egg whites, room temperature

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 1/4 cups (259g) sugar
  • 3 tbsp (24g) all function flour
  • 1 1/2 cups (360ml) sweetened condensed milk
  • 1/2 cup (115g) bitter cream
  • 2 tsp coconut extract
  • 2 tsp vanilla extract
  • 4 giant eggs, room temperature
  • 1/2 cup (120ml) canned mango puree
  • 2 1/4 tsp mango taste
  • 2 1/4 tsp mango extract
  • 1/2 cup (120ml) key lime juice

Mango Cream Topping

  • 2 giant egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup (240ml) milk
  • 1 tbsp (14g) salted butter
  • 3/4 tsp mango extract
  • 3/4 tsp mango taste

Mango Gelatin Topping

  • 4 tbsp (60ml) room temperature water
  • 1 1/2 tsp granulated gelatin
  • 3 tbsp (39g) granulated sugar
  • 1/2 cup (120ml) canned mango puree

Directions

To Make The Crust

  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper within the backside and grease the perimeters.
  2. Mix the cookie crust components in a small bowl. Press the combination into the underside of the springform pan.
  3. For the macaroon crust layer, add the shredded coconut, sugar, vanilla extract and salt to a big bowl, stir to mix and put aside. Add the egg whites to a big mixer bowl and whip on excessive velocity till stiff peaks type. Fold about half of the egg whites into the coconut combination, then add the remaining egg whites and fold collectively till nicely mixed.
  4. Unfold the macaroon combination evenly over the cookie crust. Bake for 15-20 minutes or till the macaroon layer is calmly browned across the edges. Take away the crust from the oven and put aside to chill.
  5. Cowl the outsides of the pan with aluminum foil in order that water from the water tub can not get in (see how I put together my pan for a water tub). If the perimeters of your pan have gotten soiled and also you don’t need that on the perimeters of your completed cheesecake, you possibly can wipe the perimeters with a paper towel after which re-spray with non-stick spray. Set ready pan apart.

To Make The Cheesecake Filling

  1. Scale back oven temperature to 300°F (148°C).
  2. In a big bowl, beat the cream cheese, sugar and flour on low velocity till nicely mixed and easy. Make sure you use low velocity to cut back the quantity of air added to the batter, which may trigger cracks. Scrape down the perimeters of the bowl.
  3. Slowly add the sweetened condensed milk and blend till nicely mixed and easy. Scrape down the perimeters of the bowl as wanted.
  4. Add the bitter cream, coconut extract and vanilla extract and blend on low velocity till nicely mixed.
  5. Add the eggs one by one, mixing slowly to mix after every addition. Scrape down the perimeters of the bowl as wanted to ensure all the pieces is nicely mixed.
  6. Divide the combination evenly into two giant bowls. I wish to weigh the filling after which divide it evenly that approach, however should you don’t have a meals scale, you possibly can measure it with cups.
  7. To at least one bowl add the mango puree, mango taste and mango extract and gently stir collectively till nicely mixed. To the opposite bowl, add the important thing lime juice and gently stir collectively till nicely mixed.
  8. Pour the important thing lime filling onto the pre-baked crust and unfold evenly. Add the mango filling on high of the important thing lime filling by drizzling it over and round on high of the important thing lime filling. Don’t simply pour all of it into one spot or it gained’t create and extra even layer.
  9. Place the springform pan inside one other bigger pan. Fill the skin pan with sufficient heat water to go about midway up the perimeters of the springform pan. The water shouldn’t go above the highest fringe of the aluminum foil on the springform pan.
  10. Bake for 1 hour quarter-hour. The middle needs to be set, however nonetheless jiggly. The outer 2-3 inches needs to be extra set.
  11. Flip off the oven and go away the door closed for half-hour. The cheesecake will proceed to cook dinner, however slowly start to chill as nicely.
  12. Crack the door of the oven for half-hour to permit the cheesecake to proceed to chill slowly. This course of helps forestall cracking.
  13. Take away the cheesecake from the oven and water tub wrapping and permit to chill to about room temperature. Refrigerate the cheesecake till agency, 5-6 hours or in a single day. Take away the cheesecake from the springform pan and place on a serving dish. Refrigerate when you make the toppings.

To Make The Toppings

  1. To make the pastry cream, put the egg yolks in a medium sized bowl and gently beat them collectively. Put aside.
  2. Add the sugar, cornstarch and milk to a big saucepan and whisk collectively till easy. Prepare dinner, stirring constantly, over medium warmth till combination begins to thicken and bubble.
  3. Add somewhat little bit of milk combination to the egg yolks and whisk collectively, then add somewhat bit extra and whisk collectively. Add the egg combination to the milk combination. This course of is known as tempering and ensures that you simply don’t scramble the egg yolks. Place the pan again on the warmth and produce to a light-weight boil over medium warmth.
  4. Permit to boil for about 1 minute, whisking constantly, till thickened.
  5. Take away from warmth and add butter and vanilla extract. Stir till easy and mixed, then add it to the highest of the cheesecake and unfold evenly. Place again within the fridge when you make the ultimate topping.
  6. To make the gelatin topping, add the water to a shallow dish. Sprinkle the granulated gelatin over the water in order that it’s all touching water. Permit it to bloom for about 5 minutes.
  7. Warmth the gelatin within the microwave for 5-10 seconds, till melted. Stir within the sugar, then add the mango puree to the gelatin combination and stir to mix.
  8. Let the gelatin combination sit for about 10 minutes to thicken barely, then use a spoon to drizzle it excessive of the cream topping after which unfold into a good layer.
  9. Refrigerate cheesecake till the topping layers are cool and agency, about 2-3 hours, then serve. Retailer cheesecake in an hermetic container or well-covered within the fridge. It needs to be good for as much as 4-5 days.

Diet

  • Serving Dimension: 1 slice
  • Energy: 579
  • Sugar: 61.8 g
  • Sodium: 309.9 mg
  • Fats: 30.1 g
  • Carbohydrates: 68.2 g
  • Protein: 10.2 g
  • Ldl cholesterol: 150.2 mg

Key phrases: mango key lime cheesecake

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