Coconut-Lime Cheesecake with Mango Coulis

Coconut-Lime Cheesecake with Mango Coulis
Coconut-Lime Cheesecake with Mango Coulis takes about 9 hours and 30 minutes from beginning to end. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 479 calories, 9g of protein, and 31g of fat. If you have butter, gingersnap cookies, eggs, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive dessert.

Instructions

1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
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Springform PanSpringform Pan
OvenOven
2
Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
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Gingersnap CookiesGingersnap Cookies
CoconutCoconut
ButterButter
CookiesCookies
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Frying PanFrying Pan
3
Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
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CrustCrust
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4
Reduce oven heat to 300 degrees F (150 degrees C).
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5
Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary.
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Sweetened Condensed MilkSweetened Condensed Milk
Cream CheeseCream Cheese
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6
Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
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7
Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
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Cream CheeseCream Cheese
Lime JuiceLime Juice
Lime ZestLime Zest
CrustCrust
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Springform PanSpringform Pan
BowlBowl
8
Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
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Coconut ExtractCoconut Extract
Cream CheeseCream Cheese
LimeLime
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Frying PanFrying Pan
9
Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
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OvenOven
10
Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable.
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MangoMango
SugarSugar
WaterWater
11
Drizzle over cheesecake when plated.

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Chateau Chantal Late Harvest Riesling
Chateau Chantal Late Harvest Riesling
DifficultyExpert
Ready In9 hrs, 30 m.
Servings8
Health Score2
Dish TypesDessert
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