Tropical coconut and lime cheesecake

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    Tropical coconut and lime cheesecake

    Tropical coconut and lime cheesecake


    144 people made this

    About this recipe: A deliciously refreshing cheesecake. A ginger nut biscuit base is topped with two flavours of cheesecake mix - one lime, one coconut. The whole cheesecake is then served with a homemade mango coulis.

    Makes: 8 - 10 servings

    • 55g sweetened desiccated coconut
    • 70g ginger nut biscuits, crushed
    • 50g unsalted butter, melted
    • 450g cream cheese, softened
    • 1 (397g) tin sweetened condensed milk
    • 2 eggs
    • 1 tablespoon lime zest
    • 2 tablespoons lime juice
    • 1 tablespoon coconut essence
    • 325g fresh mango, cubed
    • 1 teaspoon caster sugar or more to taste

    Prep:35min  ›  Cook:55min  ›  Extra time:6hr chilling  ›  Ready in:7hr30min 

    1. Preheat oven to 170 C / Gas 3. Lightly grease a 23cm round springform tin.
    2. Combine the coconut, ginger nut biscuits and melted butter in a bowl; mix until evenly moistened. Press into the bottom and slightly up the sides of the prepared tin.
    3. Bake the biscuit base in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
    4. Reduce oven heat to 150 C / Gas 2.
    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 the batter over the biscuit base in tin, smoothing into an even layer.
    7. Stir the coconut essence through the remaining cream cheese mix; pour over the lime-flavoured mix in the tin, 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.

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    Reviews in English (101)


    Absolutely delicious. My first 'baked' cheesecake, don't let this stage put you off. All the effort was worth it. The mango works well too.  -  03 Jan 2011


    Very good texture but base rather thin. Think i would use a 20cm tin next time  -  07 Sep 2014


    - Rated on  -  30 Sep 2013

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