Mango Lime Cheesecake recipe

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• Zest of 2 limes
• Juice of 2 limes
• 3 large eggs
• ½ cup sour cream

For the Mango Topping:

• 1 ½ cups fresh or frozen mango chunks (thawed if frozen)
• 2 tablespoons lime juice
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. Prepare the Crust:
   • Preheat oven to 325°F (163°C).
   • Mix graham cracker crumbs, sugar, and melted butter in a bowl.
   • Press into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes. Let cool while preparing filling.
2. Make the Filling:
   • In a large bowl, beat cream cheese until smooth.
   • Add sugar, vanilla, lime zest, and lime juice. Beat until well combined.
   • Add eggs one at a time, mixing just until incorporated.
   • Mix in sour cream until smooth.
3. Bake the Cheesecake:
   • Pour the filling over the cooled crust.
   • Bake for 55–65 minutes or until the center is slightly jiggly but set.
   • Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
   • Chill in the refrigerator for at least 4 hours or overnight.
4. Prepare Mango Topping:
   • Blend mango chunks, lime juice, and sugar until smooth.
   • Pour into a saucepan and heat over medium.
   • Stir in cornstarch slurry and cook until thickened (2–3 minutes).
   • Let cool, then spread over the chilled cheesecake.
5. Serve:
   • Garnish with fresh mango slices or lime zest if desired.
   • Slice and enjoy chilled.

Let me know if you want a no-bake version or mini cheesecakes!