Coconut-Lime Cheesecake with Mango Coulis

Recipe View Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan. (5 minutes)

Recipe View In a medium bowl, combine toasted coconut, crushed gingersnap cookies, and melted butter. Mix until evenly moistened and resembles wet sand. (3 minutes)

Recipe View Press the cookie mixture firmly into the bottom and slightly up the sides of the prepared springform pan to create a crust. (5 minutes)

Recipe View Bake the crust in the preheated oven until golden brown and set, approximately 10 minutes. Remove from oven and let cool slightly while you prepare the filling. (15 minutes)

Recipe View Reduce oven temperature to 300°F (150°C).

Recipe View In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. (3 minutes)

Recipe View With the mixer on low speed, slowly pour in sweetened condensed milk, mixing until just blended. Scrape down the sides of the bowl as needed to ensure everything is incorporated. (5 minutes)

Recipe View Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. (3 minutes)

Recipe View Divide the cream cheese batter in half into two separate bowls.

Recipe View To one bowl, add lime zest and lime juice. Stir to combine. (2 minutes)

Recipe View Pour the lime-flavored batter evenly over the cooled crust in the springform pan. (2 minutes)

Recipe View To the remaining bowl of cream cheese batter, add coconut extract. Stir to combine. (2 minutes)

Recipe View Gently pour the coconut-flavored batter over the lime-flavored batter in the springform pan, creating a smooth, even layer. (2 minutes)

Recipe View Bake in the preheated oven until the top of the cheesecake is set around the edges and slightly jiggly in the center, about 45-55 minutes. (55 minutes)

Recipe View Turn off the oven heat, but leave the cheesecake inside with the oven door slightly ajar. Allow the cheesecake to cool completely in the oven, which will help prevent cracking. (1 hour)

Recipe View Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to chill thoroughly. (4 hours)

Recipe View To prepare the mango coulis: In a blender or food processor, combine cubed mango with sugar. Puree until smooth. If the coulis is too thick, add 1 teaspoon of water at a time until desired consistency is reached. (5 minutes)

Recipe View To serve, remove the chilled cheesecake from the springform pan. Drizzle generously with mango coulis. Garnish with whipped cream and toasted coconut flakes, if desired.