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
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon coconut essence
325g fresh mango, cubed
1 teaspoon caster sugar or more to taste
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Preheat oven to 170 C / Gas 3. Lightly grease a 23cm round springform tin.
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.
Bake the biscuit base in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
Reduce oven heat to 150 C / Gas 2.
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.
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.
Stir the coconut essence through the remaining cream cheese mix; pour over the lime-flavoured mix in the tin, smoothing into an even layer.
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.
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.