Coconut Cheesecake with Mango Sauce

    2 hours 30 minutes

    This cheesecake features two divine layers on top of a ginger-coconut base. I have garnished it here with a fresh mango coulis, but coconut-flavoured whipped cream would work as well.

    110 people made this

    Serves: 8 

    • 3/4 cup (45g) shredded coconut
    • 3/4 cup (90g) crushed gingernut biscuits
    • 3 tablespoons (60ml) melted butter
    • 500g cream cheese, softened
    • 315ml sweetened condensed milk
    • 2 eggs
    • 1 tablespoon lime zest
    • 2 tablespoons lime juice
    • 1 tablespoon coconut essence
    • 2 cups (315g) cubed fresh mango
    • 1 teaspoon white sugar, or more to taste

    Preparation:35min  ›  Cook:55min  ›  Extra time:1hour cooling  ›  Ready in:2hours30min 

    1. Preheat oven to 165 degrees C. Lightly grease a 23cm springform pan.
    2. Combine the coconut, gingernut biscuits, and melted butter in a bowl; mix until evenly moistened. Press the base mixture into the bottom and slightly up the sides of the prepared pan.
    3. Bake the base in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
    4. Reduce oven heat to 150 degrees C.
    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. 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.
    6. Pour about half of the cream cheese mix into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour this over the crust in the springform pan, smoothing into an even layer.
    7. Stir the coconut essence through the remaining cream cheese mix; pour this mix over the lime-flavoured layer in the springfom pan, smoothing into an even layer.
    8. 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.
    9. 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (82)


    yummi  -  11 Mar 2011


    This was an easy cheesecake to make. I think it needs more lime zest & juice and less coconut essence. I also thought the mango coulis was a bit bland and perhaps would be better if you could carmelize the mango or make a reduction of some sort versus just pureeing it with sugar and a bit of water.  -  21 Dec 2010


    OMG CC this is ADP! (Absolute Dessert Perfection) And, I must admit I was a bit skeptical since this is the first time I've made a cheesecake without a water bath. But even without that there were no cracks at all! I am a skeptic no more. Now onto the crust - I didn't use gingersnap cookies as I'm not a fan of them and I had some leftover "Guyanese Lime Cookies" from this site. I crushed those up and next time I might put the coconut in the food processor or leave it out altogether. The crust is wonderful. The cheesecake itself is fabulous! It's divine and having two layers is GENIOUS! The flavors compliment each other vs. compete with each other. Some people thought it was thin or there wasn't enough filling - well if you have experience making cheesecakes you can tell by the ingredients that this isn't a NY style cheesecake that would contain at least (4) 8 oz. blocks of cream cheese. Double it if you must, but I do think that will take away from this dessert. The mango coulis is delish and I wish I had made this while mango was in season as I had to add a bit more sugar to get the desired sweetness. I did follow CC's suggestion and topped this with some toasted cococut, lime zest, and some coconut flavored whipped cream (8 oz. heavy whipping cream, 2 Tbsp. white sugar, 1 1/4 tsp. coconut extract) which put an already incredible dessert over the top to ADP! Thanks CC for a great recipe! (As I write this review I'm actually enjoying a slice....)  -  20 Oct 2010  (Review from Allrecipes USA and Canada)