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.
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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
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 US | Canada)