Coconut And Lime Cheesecake With Mango Coulis
Indulge in the tropical flavors of Anguilla with this delightful Coconut and Lime Cheesecake with Mango Coulis. This creamy and zesty dessert is the perfect way to end a meal or to celebrate a special occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup coconut milk
- 1/2 cup sugar
- 3 eggs
- Zest of 2 limes
- 1/4 cup lime juice
- 1 ripe mango, peeled and diced
- 2 tbsp sugar
- 1 tbsp water
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, coconut milk, and 1/2 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the lime zest and lime juice. Pour the mixture over the crust.
- Bake for 45 minutes, or until the center is almost set. Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight.
- To make the mango coulis, blend the diced mango, 2 tbsp sugar, and water until smooth. Strain the mixture to remove any fibers.
- Slice the cheesecake and serve with a drizzle of mango coulis.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 22g
Supplies
9-inch springform pan Mixing bowls Whisk Blender
Tools
Oven Refrigerator
Serving suggestions
Serve the Coconut and Lime Cheesecake with Mango Coulis chilled for the best flavor.
Tips & tricks
For a decorative touch, garnish each slice with a sprinkle of toasted coconut flakes.
Cost
$20