Copycat Mango Key Lime Cheesecake (Printer-Friendly Version)

Creamy mango and Key lime layers with mousse and glaze on vanilla-coconut crust for a fruity, crowd-pleasing treat.

# Required Ingredients:

→ Vanilla Coconut Crust

01 - 255 grams vanilla wafer cookies (approximately 70)
02 - 57 grams unsweetened dried coconut chips
03 - 70 grams coconut oil, melted
04 - 3.5 grams kosher salt

→ Mango-Key Lime Cheesecake Filling

05 - 415 millilitres mango puree
06 - 80 grams finely chopped mango
07 - 680 grams cream cheese, softened
08 - 397 grams sweetened condensed milk
09 - 120 grams sour cream
10 - 16 grams all-purpose flour
11 - 2.5 grams kosher salt
12 - 2.5 millilitres pure vanilla extract
13 - 3 large eggs
14 - 2 teaspoons finely grated Key lime zest
15 - 45 millilitres fresh Key lime juice

→ Mango Mousse

16 - 5 grams unflavored gelatin powder
17 - 30 millilitres fresh Key lime juice
18 - 120 millilitres mango puree
19 - 120 millilitres heavy cream
20 - 38 grams granulated sugar

→ Mango Glaze

21 - 5 grams unflavored gelatin powder
22 - 15 millilitres fresh Key lime juice
23 - 180 millilitres fresh mango juice
24 - 20 grams granulated sugar

→ For Serving

25 - Whipped cream

# Step-by-Step Instructions:

01 - Preheat oven to 175°C. In a food processor, blend vanilla wafer cookies and coconut chips until the mixture resembles coarse sand. Add melted coconut oil and salt, processing until combined and the mixture holds together when pinched.
02 - Press the crust mixture into the base and up the sides of a 23-cm springform pan in an even layer. Bake until deep golden, approximately 12 minutes. Cool completely. Wipe out the food processor and lower the oven temp to 150°C.
03 - In a small saucepan over medium-high heat, combine mango puree and chopped mango. Stir frequently until reduced to about 240 millilitres, around 15 minutes. Cool to room temperature.
04 - In a food processor, pulse cream cheese until smooth. Add sweetened condensed milk and sour cream, pulsing to combine. Add flour, salt, and vanilla. Pulse a few times, then incorporate eggs one at a time, blending until smooth after each addition.
05 - Pour two-thirds of the filling into a medium bowl and stir in Key lime zest and juice. For the remaining third, mix in 180 millilitres of the mango reduction.
06 - Transfer lime-flavoured filling into the cooled crust and smooth the surface. Pour mango filling into the centre. Dot with remaining mango reduction. Use a spoon to swirl the mango mixture within the mango layer, keeping fillings distinct.
07 - Bake in the centre of the oven until the centre gently jiggles, roughly 1 hour 30 minutes. Turn the oven off, crack the door, and cool inside for 1 hour. Transfer to the countertop for an additional 30 minutes. Refrigerate uncovered until cold.
08 - Sprinkle gelatin over Key lime juice in a small heatproof bowl. Microwave in 15-second increments, stirring each time, until dissolved. Stir in mango puree until smooth.
09 - In a medium bowl, whip heavy cream and sugar to soft peaks. Gently fold in mango-gelatin mixture. Cover and chill until cold, about 1 hour.
10 - Spread mango mousse evenly over the cooled cheesecake, ensuring complete coverage. Refrigerate until set, about 1 hour.
11 - Sprinkle gelatin over Key lime juice in a small heatproof bowl and allow to stand 5 minutes. In a small saucepan, bring mango juice and sugar to a boil, stirring until dissolved.
12 - Pour hot mango juice mixture over the gelatin and whisk until dissolved. Place the bowl over a larger bowl filled with ice cubes and whisk until the glaze cools and slightly thickens.
13 - Pour cooled glaze over mango mousse, smoothing the surface. Refrigerate the assembled cake until fully chilled and set, 3 to 4 hours.
14 - Top with whipped cream just before serving. Slice with a hot, dry knife for clean portions.

# Handy Cooking Tips:

01 - For optimal texture, allow chilling for each layer before proceeding. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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