Experience the tropical flavors of the Cheesecake Factory's famous Mango-Key Lime Cheesecake right at home with this copycat recipe!
Ingredients
- 1.5 cups graham cracker crumbs finely crushed for the crust
- 1/4 cup granulated sugar to sweeten the crust
- 1/3 cup unsalted butter melted for mixing with crumbs
- 24 ounces cream cheese softened to room temperature
- 1 cup sugar for the cheesecake filling
- 1 teaspoon vanilla extract adds flavor to the filling
- 4 tablespoons all-purpose flour provides structure
- 4 eggs room temperature
- 1/2 cup sour cream for richness and tang
- 1/2 cup heavy cream adds creaminess
- 2/3 cup key lime juice freshly squeezed preferred
- 1/2 cup mango puree for a fruity twist
Instructions
- Preheat your oven to 325°F (163°C).
- To make the crust, combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat together cream cheese and sugar until smooth. Add vanilla extract and flour, mixing until just combined.
- Add eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
- Mix in sour cream and heavy cream until smooth. Stir in key lime juice and mango puree until everything is well combined.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Bake the cheesecake in the preheated oven for about 1 hour and 5 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven, and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 43gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 125mgSodium: 260mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 15IUVitamin C: 10mgCalcium: 8mgIron: 4mg