- Preheating and Prep
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Mixing the Ingredients
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.
- Preheating and Prep
Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
- Preheating and Prep
Reduce oven heat to 300 degrees F (150 degrees C).
- Mixing the Ingredients
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.
- Finishing Touches
Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
- Mixing the Ingredients
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.
- Calories:476 kcal%23%
- Protein:9.0 g%18%
- Carbohydrates:38.0 g%12%
- Fat:32.0 g%64%
- Sugar:32.0 g%32%
- Salt:0.8 g%12%
- Energy:1992 kJ%33%
Coconut-Lime Cheesecake with Mango Coulis is a delicious and satisfying dish, Featuring sweetened flaked coconut, crushed gingersnap cookies and melted butter, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
