Coconut-Lime Cheesecake with Mango Coulis

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Description

This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.

Ingredients

  • ¾ cup sweetened flaked coconut
  • ¾ cup crushed gingersnap cookies
  • 3 tablespoons melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (10 ounce) can sweetened condensed milk
  • 2 eggs
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • 1 tablespoon coconut extract
  • 2 cups cubed fresh mango
  • 1 teaspoon white sugar, or more to taste

Instructions

  1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  2. Combine coconut
  3. gingersnap cookies
  4. and melted butter in a bowl; mix until evenly moistened. Press cookie mixture into the bottom and slightly up the sides of the prepared pan.
  5. Bake crust in the preheated oven until browned and set
  6. about 10 minutes. Set aside to cool.
  7. Reduce oven heat to 300 degrees F (150 degrees C).
  8. Beat softened cream cheese in a mixing bowl until smooth. With the beater set to medium-low
  9. slowly pour condensed milk into the bowl
  10. mixing only until just blended and stopping to scrape the sides of the bowl as necessary.
  11. Add eggs
  12. one at a time
  13. beating well after each addition; scrape the sides of the bowl as necessary.
  14. Pour about 1/2 of the cream cheese batter into a separate bowl. Stir lime zest and lime juice into portion in the new bowl; pour batter over crust in the springform pan
  15. smoothing into an even layer.
  16. Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan
  17. smoothing into an even layer.
  18. Bake in the preheated oven until top of cheesecake springs back when gently pressed
  19. about 45 minutes.
  20. Turn oven heat off
  21. but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
  22. Prepare mango coulis by puréeing mango with sugar in a blender until smooth. If too thick
  23. add 1 teaspoon water at a time
  24. using just enough to make it pourable. Drizzle over cheesecake when plated.

Prep Time: 35 mins

Cook Time: 55 mins

Total Time: 9 hrs 30 mins

Servings: 8

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