Mango Lime Cheesecake

Ingredients (8-inch / 20cm pan)

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs

• 6 tablespoons (85g) unsalted butter, melted

• 2 tablespoons sugar

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For the Filling:

• 16 oz (450g) cream cheese, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs

• ½ cup (120ml) heavy cream

• 1 cup (240g) mango puree (fresh blended mango)

• 2 tablespoons fresh lime juice

• 1 tablespoon lime zest

• 1 teaspoon vanilla extract

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Topping:

• 1 fresh mango, cubed

• Extra lime zest

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Mix graham crumbs, melted butter, and sugar until combined.

3. Press mixture firmly into the bottom of a lined 8-inch springform pan.

4. Bake for 8–10 minutes. Let cool.

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Step 2: Make the Filling

1. Beat cream cheese until smooth and creamy.

2. Add sugar and mix well.

3. Add eggs one at a time, mixing gently.

4. Stir in heavy cream, mango puree, lime juice, lime zest, and vanilla.

5. Mix until smooth (do not overbeat).

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Step 3: Bake

1. Pour filling over cooled crust.

2. Bake for 50–60 minutes until edges are set but center slightly jiggles.

3. Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.

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Step 4: Chill

Refrigerate for at least 4 hours or overnight for best texture.

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Step 5: Decorate & Serve

Top with fresh mango cubes and lime zest before serving.

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Tips for Perfect Cheesecake

• Use room temperature ingredients.

• Bake in a water bath to prevent cracks (optional).

• Do not overmix after adding eggs.