Ingredients List:
For the Crust:
🍪 1 ½ cups graham cracker crumbs
🥄 ¼ cup granulated sugar
🧈 ½ cup unsalted butter, melted
For the Cheesecake Filling:
🧀 24 ounces cream cheese, softened
🥄 1 cup granulated sugar
🥚 3 large eggs
🥭 1 cup mango puree (fresh or canned)
🍋 1 tablespoon key lime zest
🍋 ¼ cup key lime juice
🍨 1 teaspoon vanilla extract
For the Topping:
🥛 1 cup sour cream
🥄 ¼ cup powdered sugar
🍨 1 teaspoon vanilla extract
🥭 Fresh mango slices and key lime wedges for garnish
📝 Instructions:
Preparing the Crust:
🔥 Preheat the Oven: Preheat your oven to 325°F (163°C).
🥄 Mix the Ingredients: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
🥄 Press into the Pan: Press the mixture evenly into the bottom of a 9-inch springform pan, ensuring it’s firmly packed.
⏲️ Bake: Bake the crust for about 10 minutes, then set it aside to cool.
Making the Cheesecake Filling:
🧀 Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
🥄 Add Sugar: Gradually add granulated sugar, continuing to beat until well combined.
🥚 Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
🥭 Add Mango Puree: Mix in the mango puree, key lime zest, key lime juice, and vanilla extract until fully incorporated.
🥧 Pour the Filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.
Baking the Cheesecake:
🧊 Prepare a Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water, about halfway up the sides of the springform pan.
⏲️ Bake: Bake the cheesecake for 60-70 minutes, or until the center is slightly set and the edges are lightly browned.
🕰️ Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps prevent cracking.
🧊 Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
Preparing the Topping:
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