Lime and Mango Cheesecake with Lime Curd

Prepare the Crust:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven and let cool.

Prepare the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition.

Mix in the sour cream, vanilla extract, lime zest, and lime juice until well combined.

Gently fold in the mango puree.

Pour the cheesecake filling over the cooled crust and spread evenly.

Bake the Cheesecake:

Place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan.

Bake for 55-65 minutes, or until the center is almost set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open. Remove from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Lime Curd:

In a medium saucepan, combine the lime juice, lime zest, sugar, and eggs. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.

Remove from heat and whisk in the butter until smooth. Let cool completely.

Prep Time: 30 minutes

Cook Time: 65 minutes

Total Time: 6 hours (including cooling and chilling)

Servings: 12 servings