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Tropical Coconut Lime Cheesecake

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PREP TIME
35 min
COOKING TIME
55 min
TOTAL TIME
570 min
SERVINGS
8 servings
Dessert Caribbean
Tropical Coconut Lime Cheesecake
Ingredients
  • 3/4 cup sweetened flaked coconut
  • 3/4 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 your oven to the desired temperature of 325 degrees F (165 degrees C). To prevent sticking, lightly coat a 9-inch springform pan with non-stick spray.
2
Mix together shredded coconut, crushed gingersnap cookies, and melted butter in a bowl until well combined. Press the mixture into the bottom and slightly up the sides of the prepared pan.
3
Bake the crust in a preheated oven until it reaches your desired level of browning and is set, approximately 10 minutes. Remove the crust from the oven and let it cool.
4
Reduce the oven temperature to 300 degrees F (150 degrees C). Using an electric mixer, cream together softened cream cheese until it reaches a smooth consistency. Gradually pour in condensed milk while continuously mixing on low speed, stopping to scrape down the sides of the bowl as needed.
5
Add eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as necessary.
6
In a separate bowl, mix together half of the cream cheese batter and stir in lime zest and lime juice. Pour this mixture over the crust in the springform pan, spreading it evenly.
7
Add a few drops of coconut extract to the remaining cream cheese batter and pour it over the lime-flavored mixture in the springform pan, smoothing out the top.
8
Bake the cheesecake in a preheated oven until it springs back when gently pressed, approximately 45 minutes.
9
Allow the cheesecake to cool in the oven with the door slightly ajar until it has completely cooled down. Refrigerate the cheesecake until it is thoroughly chilled.
10
Make a mango coulis by blending together pureed mango and sugar in a blender until smooth. If the mixture becomes too thick, add small amounts of water at a time to achieve the desired consistency. Drizzle this coulis over your cheesecake when serving.