Mango Lime Cheesecake

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 24 oz (680 g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup mango puree (fresh or canned)
• Zest of 2 limes
• 2 tbsp fresh lime juice
• 1 tsp vanilla extract

For the mango topping:

• 1 cup diced fresh mango
• 2 tbsp sugar (optional, adjust to taste)
• 1 tbsp lime juice

Instructions

1. Preheat oven:
   Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
2. Make the crust:
   In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes. Remove and let cool slightly.
3. Prepare the filling:
   In a large bowl, beat the softened cream cheese until smooth. Add the sugar and beat until fluffy. Add eggs one at a time, mixing just until combined. Stir in mango puree, lime zest, lime juice, and vanilla extract. Mix until smooth but do not overbeat.
4. Bake the cheesecake:
   Pour the filling over the crust. Tap the pan gently to release any air bubbles. Bake for 50–60 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes.
5. Chill:
   Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Prepare mango topping:
   Combine diced mango, sugar (if using), and lime juice in a small bowl. Spoon the mango mixture over the chilled cheesecake before serving.
7. Serve:
   Slice and enjoy your refreshing Mango Lime Cheesecake!

If you’d like, I can help you write a quick note on storage or tips for a no-bake version too — just say so!