This is a substantial recipe that is dark and delicious. Make a few weeks in advance. You can use apple juice in place of orange juice. CakeRecipe.com was the original submission site.
| Prep Time: | 35 mins |
| Cook Time: | 55 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- ¾ cup sweetened flaked coconut
- ¾ cup crushed gingersnap cookies
- 3 tablespoons melted butter
- 2 (8 ounce) packages cream cheese, softened
- 1 (10 ounce) can sweetened condensed milk
- 2 eggs
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon coconut extract
- 2 cups cubed fresh mango
- 1 teaspoon white sugar, or more to taste
Instructions
- 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.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 20 g |
| Sodium | 311 mg |
| Sugars | 32 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe… outstanding flavors and great results!!!
Flavors did not really meld
Tasted amazing! I changed the ginger cookies for Maria cookies and I altered the amount of lime juice and zest because I wanted a bit more of the taste but absolutely amazing.
Perfect recipe, tasted so good everyone enjoyed it!!!
Made this for my Mexican BF for his birthday and he loved it. Lol.
If you want tropical, creamy, dreamy goodness, you will not be disappointed!! Follow the recipe. It’s amazing! I made one slight change and made pineapple coulis simply because I couldn’t find any mango. It paired with the cheesecake and coconut whipped cream amazingly well. I will be making this again and again every time I want to be transported back to the islands.
This is a fabulous, fresh, and different dessert! Just perfect for a warm weather treat. For those hung up on debating whether or not it’s a legit ‘cheesecake’ or not, please unknot your panties and just enjoy it. What does it matter?? Good grief. I followed the recipe to the letter and the result was just lovely. Of course, I’m an experienced baker and cook. If your results are inferior, don’t worry! Just keep trying! Because inexperience which produces inferior results will fade over time, as experience level rises 😉
My husband specifically asks for Cheesecake on his birthday. It happens overnight and came out so perfect! He loves it! Tapping my shoulder, so proud of myself. LOL
I made a few changes after reading the reviews. Made the filling 1 1/2 times to increase the volume, tinted the lime layer with 1 drop of coloring, added a bit more zest and juice to increase the lime flavor and more coconut extract into the other layer. I also made coconut whipped cream, toasted coconut and lime zest for the topping. This was not a pretty dessert however, the hint of green in the first layer, mixed with it’s natural color, made it look like a dirty scrambled egg cake when you cut into it. Even with my changes, I also have to agree that the flavor was weak throughout. I wanted more tropical flavor than what I got. The gingersnap crust was fine in my opinion. The best part of the cheesecake was the mango coulis, it was so tropical and fresh tasting. I’m curious to see if it improves with age, so tomorrow when I have another slice, I hope I can report wonderful flavors! I may make this one again, using more flavor the next time.
After reading some complaints about thickness of the cheesecake, I’ve doubled filling amount. In 9 inch springform total thickness after baking is 1.5 inches. I’ve followed the recipe and added water bath – cheesecake turned out beautifully, no cracking. It has creamy consistency, not dense like New York style cheesecake. Overall, I’m very pleased.
This was so delicious, and it got better the next day. Wow!
I loved this recipe! The easiest and most tasty cheesecake I have ever made. I know some of the reviews didn’t like the crust but we thought it was super tasty and the flavor perfectly matched the cake. The best thing about this cheesecake was you didn’t need a water bath and it did not crack. I will definitely be making this again.
I liked that this cheesecake had a very unique combination of flavors. We served this when we had friends over for a low country boil, and everyone liked it. My only criticism is that I followed the recipe as directed, using a 9″ springform pan, and my cheesecake did not get the same height as the submitter’s photo, not even close. Next time I would either do 1-1/2 times the filling, or maybe even double. It was still very tasty, and beautiful though.
I would definitely make this recipe again.
I brushed off the reviews that said this is less than spectacular cheesecake, but I agree. Dense and lacking in flavor, and the flavor combinations would have been better in a lighter, fluffier NY style cheesecake. But either way, this reminded me more of a frozen dessert than a homemade cheesecake. If a dessert sits in my refrigerator for 3 days before it is all eaten, I know it is not a winner.
I mad it twice’ first off don’t use anything but ginger snaps for the crust. And second the mango topping will only last in your refrigerator for about 2 or 3 days so eat it fast otherwise its easy and delicious!
It had a good flavor but I definitely wouldn’t make it in a 9″ springform pan. I’d make it in a smaller one or double the recipe. Mine came out very small in the 9″.
I made this for dinner club. It was a Caribbean theme – and what is more Caribbean than Lime, coconut and Mango! This was the first time I made a cheesecake that was NOT in a water bath, so I was a little skeptical but it turned out great and everyone loved it! I did look at the review that mentioned that the ginger snap crust was a little overwhelming so I tasted a few cookie brands beforehand. I really liked Murray Old fashioned ginger cookies. Crust turned out perfect. Everyone wanted the recipe!
This was one spectacular looking cheesecake. Adding some green gel coloring really made the layers stand out. I did,however, make quite a few small changes because of some reviews I read. First, I wanted a thicker crust that was not chewy (from the use of the sweetened coconut), but still had the same flavor profile. I used a heaping cup of crushed ginger snaps, and to cut down on the chewiness I used an equal amount of very finely shredded dessicated coconut (and two tablespoons of sugar to make up for the lack of sweetness in the coconut itself). I pulsed these together in the processor until everything was very finely ground, then melted the butter and poured it through the feeder tube with the machine going- stopping to scrape it down. It was very easy to make this way, and it was super yummy and crisp. Truly a crust I could see using with many pies and cheesecakes. Second, I did not wish for a flat cheesecake so I made 1 and 1/2 times the filling. Because of the extra block of cream cheese I was able to use the whole 14oz can of sweetened condensed milk, plus 3T cream of coconut. Tasting it I thought it needed a bit more sugar (unusual for me), so I added 3T white sugar. Three eggs because of my changes. When I split the filling in half I made the lime portion a bit thicker, almost* doubling the zest and juice of the lime. I only added a teaspoon of coconut flavoring, because I didn’t have pure extract (worlds better) on hand. One of my favorite desserts with changes.
Add in extra lime and coconut flavor to the cheesecake. Once it cooks, the flavor gets reduced slightly so I think next time I make this I will add even more. (I had already increased the flavors from the original recipe)
Great flavor but, double the recipe!! It was embarrassingly short. It is worth trying again.