This tropical-inspired mango Key lime cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis.
Step1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
Step2
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.
Step3
Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
Step4
Reduce oven heat to 300 degrees F (150 degrees C).
Step5
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.
Step6
Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
Step7
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.
Step8
Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
Step9
Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
Step10
Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
Step11
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.
Prepare Time:
35 mins
Cook Time:
55 mins
Total Time:
1 hours 30
Servings:
8
Calories:
468 kcal
Carbohydrate:
38 g
Cholesterol:
131 mg
Dietary Fiber:
2 g
Protein:
9 g
Saturated Fat:
20 g
Sodium:
311 mg
Total Sugars:
32 g
Total Fat:
32 g
