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How to Make Coconut-Lime Cheesecake with Mango Coulis - A Step-by-Step Guide

If you're looking for a refreshing and exotic dessert to impress your guests, look no further than this Coconut-Lime Cheesecake with Mango Coulis. This luscious and creamy cheesecake combines the tropical flavors of coconut and lime, and the sweet and tangy taste of mango to create a truly irresistible treat. Whether you're hosting a summer barbecue, a tropical-themed party, or just craving a taste of the tropics, this cheesecake is sure to be a hit.

The combination of coconut and lim...

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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

Information

  • Prep Time: 35 mins
  • Cook Time: 55 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs 30 mins
  • Servings: 8
  • Yield: 1 9-inch cheesecake

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  • Combine coconut, gingersnap cookies, 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.
  • Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
  • Reduce oven heat to 300 degrees F (150 degrees C).
  • Beat softened cream cheese in a mixing bowl until smooth. With the beater set to medium-low, slowly pour condensed milk into the bowl, mixing only until just blended and stopping to scrape the sides of the bowl as necessary.
  • Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
  • 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, smoothing into an even layer.
  • Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
  • Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
  • Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
  • Prepare mango coulis by puréeing mango with sugar in a blender until smooth. If too thick, add 1 teaspoon water at a time, using just enough to make it pourable. Drizzle over cheesecake when plated.

    • Nutrition

    468 cal.

    • Total Fat: 32g
    • Saturated Fat: 20g
    • Cholesterol: 131mg
    • Sodium: 311mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 2g
    • Total Sugars: 32g
    • Protein: 9g
    • Vitamin C: 15mg
    • Calcium: 161mg
    • Iron: 2mg
    • Potassium: 318mg

    Categories

    Dessert recipes
    Cheesecake recipes
    Coconut recipes
    Lime recipes
    Mango recipes