Coconut-Lime Cheesecake with Mango Coulis
(Courtesy of All Recipes)
Ingredients:
3/4 cup sweetened flaked coconut
3/4 cup crushed gingersnap cookies
3 TBspns melted butter
2 (8 ounce) packages cream cheese, softened
1 (10 ounce) can sweetened condensed milk
2 eggs
1 TBspn lime zest
2 TBspns lime juice
1 TBspn coconut extract
2 cups cubed fresh mango
1 tspn white sugar or more to taste
Directions:
Preheat oven to 325
Lightly grease a 9-inch springform pan
Combine the coconut, gingersnap cookies and melted butter in a bowl - mix well
Press the cookie mixture into the bottom and slightly up the sides of the prepared pan
Bake the crust for about 10 minutes
Set aside to cool
Reduce the oven to 300
In a mixer bowl, beat the softened cream cheese until smooth
Pour in the condensed milk and continue mixing
Add the eggs, one at a time
Pour about half of the cream cheese batter in a separate bowl
Stir in the lime juice and lime zest into 1 of the bowls with the mixture
Pour that bowl of batter over the crust, smoothing it out to make an even layer
In the other bowl of batter, stir in the coconut extract
Pour over the lime flavored batter, smoothing it out to make an even layer
Bake for about 45 minutes or until the top of the cheesecake springs bake when gently pressed
Turn oven off but leave cheesecake inside with the oven door slightly ajar until the oven cools completely
Refrigerate until completely chilled
Prepare the mango coulis by pureeing the mango with sugar until it is smooth
If it's to thick, add a teaspoon of water at a time, using just enough to make it pourable
Drizzle over cheesecake when you have it plated
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