Mango And Kaffir Lime Baked Cheesecake


If you love mango in our cakes, you’ll love this mango and kaffir lime cheesecake. The richness of mango and cheese is balanced with the citrus flavour of kaffir lime. So you would be able to enjoy more of this divine dessert without feeling overwhelmed or averse to the cheese flavour.


  • ¾ cup (205 g) finely grated palm sugar
  • 12 kaffir lime leaves, sliced thinly
  • 300g digestive biscuits
  • ⅓ cup (25 g) shredded coconut
  • 140 g butter, melted
  • 1 (600 g) large mango, chopped coarsely
  • 500 g cream cheese, at room temperature
  • 1 tbsp lime juice
  • 3 eggs, beaten lightly
  • 300 g sour cream
  • 1 tbsp finely grated lime rind
  • 2 medium (860 g) mangoes, extra, diced



Preheat oven to 140 C (120 C fan-forced). Grease a 22 cm spring-form pan; line base and side with baking paper.


Place palm sugar, 10 kaffir lime leaves and ½ cup (125 ml) water in a small saucepan. Bring to the boil over medium heat; simmer, without simmering, for 5 mins. Stand to infuse until required; strain before using, discarding solids.


Meanwhile, process biscuits, coconut and butter until medium fine crumbs form and mixture hold together when pressed between your hands. Press biscuit mixture on base and about halfway up side of cake pan. Refrigerate until required.


Process mango until a smooth puree forms; transfer to a bowl. Beat cream cheese, strained sugar syrup and lime juice with an electric mixer fitted with the paddle attachment until smooth and well combined; stop the motor and scrape side of bowl a couple of times to ensure there are no cream cheese lumps. Beat in mango puree, then egg and sour cream, continuing to mix until well combined.


Pour cream cheese mixture into pan; place on an oven tray. Bake for 1 hour 20 mins or until cheesecake has a slight wobble in the centre when pam is shaken gently. Cool at room temperature for 1 hour. Refrigerate for 3 hours or until cheesecake is set.


Meanwhile, thinly slice remaining kaffir lime leaves. Combine lime rind, lime leaves and extra mango in a bowl.


Serve topped with mango mixture.

Do set aside cooling and refrigeration time too.


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