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MANGO LIME CHEESECAKE
Servings: 8-10

INGREDIENTS
Crust
8 digestive biscuits
1 tablespoon sugar
50 grams butter

Cheesecake
3 large mangos or 6 small yellow mangos, peeled & diced
900 grams cream cheese, at room temperature
225 grams, plus 2 tablespoons sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
Zest and juice of 2 limes
250 milliliters sour cream

PREPARATION
1. Preheat your oven to 190°C (375°F).
2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
4. Pour crust mix into a 9-inch springform cake pan. Use a measuring up to press into the base and partially up the sides. 5.Bake for 8-10 minutes, until lightly golden. Set aside to cool.
6. Using a blender, puree mangos until smooth. Set aside.
7. In a large bowl, whisk together cream cheese and sugar until smooth.
8. Add the eggs, 500 milliliters mango puree, and lime zest, whisking until combined.
9. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
10. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
11. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
12. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
13. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
14. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving. Enjoy!

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Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

30 Comments

  1. Hello, I looked at other cheesecake recipes with mango and in recipes there is much less cream cheese, the problem is that I have already bought the 900gr of cream cheese, to your Would not it be too much? Do people who have already tried this recipe could help me please

  2. I baked the cake and I'm disappointed. The cooking time is much too long, it takes more than an hour. Lemon is to be avoided because it masks the taste of mango.

  3. Alright. followed instructions very carefully. All went well until I put it back in with the sour cream and mango puree. it started to strangely bubble in the centre and kind of collapse in the middle. help!

  4. I made this yesterday, let it rest in the fridge overnight (you have to do this otherwise it will be mushy & weird).
    Some changes I made:
    -halved the recipe (thank goodness because the full must make SO much lol!)
    -canned mango puree instead of fresh blended ones; honestly the only fresh mangoes with a concentrated flavour are Indian mangoes but those are hard to find in America
    Tl;dr It's a good cheesecake, but not my favourite.

  5. Milliliters, fine. But grams has got to be one of the dumbest ways to measure for baking. Everything else is a measurement of volume, but grams are a measurement of weight (mass). It's stupid…

  6. Well… That did not work. Followed to recipe exactly (with the conversions listed on their website) and I think there was way too much batter for the 9" springform pan. Either there needs to be less batter or I needed to use a larger pan. I baked it and it came up over the edge of the pan, which made putting the sour cream topping on pretty damn difficult. I puddle in the middle because I was trying to avoid it spilling over the side of the pan. Not impressed which how this recipe translated…

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