Best 2 flavors/ recipes thrown into one delicious cheesecake. You seriously can't beat this coconut-lime cheesecake. Between the smooth rich taste of the cake and the coconut lime flavor, oh boy you're in heaven. I was so ready to try this recipe, and you should be too!
What you'll need:
3/4 cup crushed ginger snap cookies
3/4 cup sweetened coconut flakes
3 tablespoons melted butter
2 eight ounce packages of softened cream cheese
1 ten ounce can of 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
Directions
1. Preheat oven to 325 degrees F
(165 degrees C). Lightly grease a 9-inch pan.
2. Combine the coconut, gingersnap
cookies, and melted butter in a bowl; mix until evenly moistened. Press the
cookie mixture into the bottom and slightly up the sides of the prepared pan.
3. Bake the crust in the preheated
oven until browned and set, about 10 minutes. Set aside to cool.
4. Reduce oven heat to 300 degrees
F (150 degrees C).
5. Beat the softened cream cheese
in mixer bowl until smooth. With beater set to medium-low, slowly pour the
condensed milk into the bowl, mixing only until just blended, stopping to
scrape the sides of the bowl as necessary. Add the eggs, individually, allowing
the first to blend into the mixture before adding the second; again, scrape the
sides of the bowl as necessary.
6. Pour about half of the cream
cheese batter into a separate bowl. Stir the lime juice and lime zest into the
portion in the new bowl; pour the batter over the crust in the pan,
smoothing into an even layer.
7. Stir the coconut extract
through the remaining cream cheese batter; pour over the lime-flavored batter
in the pan, smoothing into an even layer.
8. Bake in the preheated oven
until the top of the cheesecake springs back when gently pressed, about 45
minutes. Turn oven heat off, but leave cheesecake inside with oven door
slightly ajar until the oven cools completely. Refrigerate until completely
chilled.
Prepare
mango coulis by pureeing the mango with sugar until smooth. If too thick, add a
teaspoon of water at a time, using just enough to make pourable. Drizzle over
cheesecake when plated.