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Coconut-Lime Cheesecake with Mango Coulis
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
570 minutes
Indulge in a flavorful mango Key lime cheesecake with a ginger-coconut crust and a luscious mango coulis.
Ingredients:
  • 0.75 cup sweetened flaked coconut
  • 0.75 cup crushed gingersnap cookies
  • 3 tablespoons melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (10 ounce) can sweetened condensed milk
  • 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:
  • Preheat your oven to a cozy 325 degrees F (165 degrees C) and give a gentle grease to a 9-inch springform pan.
  • In a bowl, blend shredded coconut, crushed gingersnap cookies, and melted butter until fully coated. Press the mixture into the base and slightly up the sides of the prepared pan.
  • Bake the crust in the preheated oven until golden brown and firm, approximately for 10 minutes. Then, allow it to cool.
  • Lower the oven temperature to 300°F (150°C).
  • In a mixing bowl, cream smooth cream cheese until light. Gradually add condensed milk on medium-low speed, mixing until just incorporated, scraping the bowl as needed.
  • Add the eggs one by one, ensuring they are well incorporated after each addition. Remember to scrape down the sides of the bowl as needed.
  • Transfer half of the cream cheese batter into a new bowl. Mix in lime zest and lime juice. Pour the lime-infused batter over the crust in the springform pan, spreading it evenly.
  • Mix coconut extract into the rest of the cream cheese batter and spread it over the lime-flavored batter in the springform pan, ensuring it's evenly spread.
  • Bake in the oven until the cheesecake top springs back gently when touched, approximately 45 minutes.
  • Allow the cheesecake to rest in the turned-off oven with the door slightly cracked until it reaches room temperature. Then, refrigerate until fully chilled.
  • Create a luscious mango coulis by blending mango and sugar until velvety in a blender. If needed, gradually mix in 1 teaspoon of water at a time until desired consistency is achieved. Delicately pour over cheesecake when serving.

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