COCONUT-LIME CHEESECAKE WITH MANGO COULIS
This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.
Provided by Alberta Rose
Categories World Cuisine Recipes Latin American Caribbean
Time 9h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- 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.
- Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
- Reduce oven heat to 300 degrees F (150 degrees C).
- 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. 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.
- 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.
- 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.
- 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.
- 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. Drizzle over cheesecake when plated.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.4 g, Cholesterol 131.4 mg, Fat 31.6 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 19.6 g, Sodium 310.6 mg, Sugar 31.6 g
MANGO LIME CHEESECAKE RECIPE BY TASTY
Here's what you need: digestive biscuits, sugar, butter, large mangoes, cream cheese, sugar, large eggs, egg yolks, lime zests, sour cream, lime juices, sugar
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat your oven to 190°C (375°F).
- Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
- Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
- Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
- Using a blender, puree mangos until smooth. Set aside.
- In a large bowl, whisk together cream cheese and sugar until smooth.
- Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
- Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
- Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
- In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
- Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
- Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
- Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 55 grams, Fat 54 grams, Fiber 3 grams, Protein 14 grams, Sugar 43 grams
COCONUT-LIME CHEESECAKE
Take your taste buds to paradise with Coconut-Lime Cheesecake, combining the flavors of Florida and the Caribbean. Lime cheesecake will never be the same.
Provided by My Food and Family
Categories Dairy
Time 6h40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 to 12 min. or until lightly browned. Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until lightly toasted, stirring every 30 sec.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 to 1-1/4 hours or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours.
- Serve topped with COOL WHIP and toasted coconut.
Nutrition Facts : Calories 540, Fat 40 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 180 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
COCONUT-LIME CHEESECAKE WITH MANGO COULIS
This tropical-inspired mango Key lime cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a whipped cream dollop and toasted coconut sprinkle for even more flavor.
Provided by Alberta Rose
Categories Cheesecake
Time 9h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- 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.
- Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
- Reduce oven heat to 300 degrees F (150 degrees C).
- 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.
- Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
- 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.
- Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
- Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
- Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
- 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.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.4 g, Cholesterol 131.4 mg, Fat 31.6 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 19.6 g, Sodium 310.6 mg, Sugar 31.6 g
CARIBBEAN LIME AND COCONUT CHEESECAKE
An irresistible cheesecake - a deliciously creamy coconut and lime topping on a crunchy cookie base.
Provided by English_Rose
Categories Cheesecake
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Line a 7 1/2in loose-bottomed cake tin with baking parchment.
- Melt the butter in a saucepan. Stir in the crushed biscuits, mixing well.
- Tip the biscuit mixture into the tin, pressing it down well and levelling the surface. Chill for at least 1 hour, or overnight.
- Mix together the cream cheese and honey, stirring until smooth. Stir in the coconut and lime zest and juice. Add the yoghurt and mix well.
- Spoon the mixture over the biscuit base. Chill for 45 minutes.
- Remove the cheesecake from the tin and decorate with lime slices and zest.
Nutrition Facts : Calories 480.6, Fat 37.4, SaturatedFat 25.9, Cholesterol 86, Sodium 413.9, Carbohydrate 31.2, Fiber 1.2, Sugar 27.9, Protein 8.6
LIME COCONUT CHEESECAKE
This refreshing cheesecake's delicate flavor is complemented by a coconut crust. -Inge Schermerhorn, East Kingston, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
Nutrition Facts : Calories 312 calories, Fat 25g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
BIG BOWL CAFE COCONUT MANGO CHEESECAKE
I haven't gotten around to making this yet, but it sounds so good I thought I'd share it (I love out-of-the-ordinary cheesecakes!). The baking instructions do not mention a waterbath, but I usually bake my cheesecakes with one, so I suppose it can be baked by whatever method the individual chef has best luck with. Not sure where on the web I found this, but I know that it's initially from The Big Bowl Cafe in Chicago.
Provided by Muffin Goddess
Categories Cheesecake
Time P1DT2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- CRUST:.
- Wrap the outside of a 9" springform pan (2 3/4" high sides) with foil. If desired, lightly spray pan with nonstick cooking spray.
- In a medium mixing bowl, combine graham cracker crumbs, toasted coconut and sugar. Add melted butter and stir until well-blended. Press mixture into bottom and up sides of prepared pan. Chill while you make the filling.
- FILLING:.
- Preheat oven to 325ºF.
- In a large mixing bowl, beat cream cheese and 3/4 cup sugar with a mixer. Add eggs, one at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, heavy cream and shredded coconut. Beat just until blended. Pour filling into chilled crust.Bake cheesecake at 325ºF about 1 hour and 25 minutes, or until puffed and golden (Center should still be a tiny bit wiggly).
- Transfer baked cheesecake to a wire rack to cool completely. Cover cooled cheesecake and chill overnight.
- Before serving, puree 1/4 of the mango slices until smooth. Transfer puree to a small bowl, and sweeten to taste if desired. Loosen edges of cheesecake from springform ring with a small thin knife. Remove pan sides, and arrange mango slices decoratively over the top of the cheesecake. Serve each slice with a small puddle of the pureed mango, or drizzle the puree over the top of each slice.
Nutrition Facts : Calories 790.5, Fat 56.5, SaturatedFat 36.4, Cholesterol 192.7, Sodium 384.6, Carbohydrate 66.7, Fiber 2.3, Sugar 58.2, Protein 9
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