Mango Lime Cheesecake

 I had originally planned to make this as part of the most recent Mom's Crazy Cooking Challenge, but didn't have time to get around to it in time for the posting date. My crazy study and exam schedule this summer has really been putting a damper on my blogging efforts! However, I finally got around to making this recipe and just had to share it with you! It's delicious, decadent and flavourful with such a lovely balance of flavours. You simply must try this cheesecake out. :)

I have heavily adapted the recipe from the cookbook No More Secrets - Recipes from the Cow Bay Cafe. Her recipe made a huge cheesecake and had a whole load of cream cheese in it. So I adapted it to be my version of her amazing recipe. The results were spectacular and you must try this recipe out and soon. You won't be sorry!

Mango Lime Cheesecake
Recipe heavily adapted from No More Secrets


  • 1 cup flour
  • 1/2 cup cold unsalted butter
  • 2 tbsp white sugar
  • 1 yolk from large egg
  • 1/2 tsp vanilla extract
  • 3 x 250ml cream cheese (I used low fat)
  • heaped 1/2 cup white sugar
  • 3 large eggs
  • 1 can mango pieces, drained except for two tbsp of the juice
  • zest and juice from one lime
  • 1 cup sour cream
  • 1/3 cup white sugar
  • zest and juice of 1 large lime
  1. Preheat oven to 350F. Line the bottom of a 9 inch springform pan with parchment paper.
  2. For the crust: place all crust ingredients in the food processor. Pulse until mixture comes together and is crumbly, but not clumping. Press the crust mixture into the bottom of the pan and a little way up the sides.
  3. For the batter: Place the cream cheese (cube it up) in the bowl of the food processor, add sugar, eggs, mango pieces and reserved juice, lime zest and juice. Pulse until the mixture is smooth. You may need to scrape down the sides a couple of times. Pour the batter over the crust, then put the pan on a cookie sheet and into the preheated oven. Bake for one hour. The cheesecake is done when it is light brownish around the edges, slightly puffed in the pan and a little wobbly when the pan is shaken gently. The top should be rather dull looking in the middle (if it's shiny, it is not done).
  4. For the topping, mix together sour cream, lime zest and juice until the sugar is well dissolved.
  5. Spread the topping mixture on the still-hot cheesecake and let cool to room temperature. Refrigerate for six hours.
This is one of the easiest cheesecakes ever! You don't have to fuss with a water bath because the topping hides cracks in the top and because you don't have to use a waterbath, you don't have to bake on such a low temperature (read - low temp takes forever to bake!!). Pretty rare to find a baked cheesecake that will be outta the oven in an hour! Try it out peeps, you'll love it.

What have you been up to lately? Anything exciting? Do share!! Until then, happy baking my friends!

1 comment:

  1. Adrienne Johnson's recipes are superb as is. Every special occasion for the past sixteen years I have dined at the Cow Bay Cafe. Now someone else owns it I hear and I doubt anyone can truly replicate the experience provided by Adrienne. Thankfully I own multiple copies of the cookbook.