Ingredients
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¾ cup sweetened flaked coconut
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¾ cup crushed gingersnap cookies
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3 tablespoons melted butter
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2 (8 ounce) packages cream cheese, softened
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1 (10 ounce) can sweetened condensed milk
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2 eggs
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1 tablespoon lime zest
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2 tablespoons lime juice
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1 tablespoon coconut extract
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2 cups cubed fresh mango
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1 teaspoon white sugar, or more to taste
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
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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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Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
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Reduce oven heat to 300 degrees F (150 degrees C).
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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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Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
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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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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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Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
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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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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.
Editor's Note:
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts (per serving)
| 468 | Calories |
| 32g | Fat |
| 38g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 468 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 20g | 98% |
| Cholesterol 131mg | 44% |
| Sodium 311mg | 14% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 2g | 6% |
| Total Sugars 32g | |
| Protein 9g | 19% |
| Vitamin C 15mg | 16% |
| Calcium 161mg | 12% |
| Iron 2mg | 8% |
| Potassium 318mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
