This tropical-inspired mango Key lime cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a whipped cream dollop and toasted coconut sprinkle for even more flavor.
Ingredients
- 0.75 cups sweetened flaked coconut
- 0.75 cups crushed gingersnap cookies
- 3 tablespoons melted butter
- 2 packages cream cheese , 8 ounce
- 1 can sweetened condensed milk , 10 ounce
- 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, 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.
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3
Bake 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 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.
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6
Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
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7
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.
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8
Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
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9
Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
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10
Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
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11
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 Facts
Per serving
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