Reviewed: May 17, 2012

Oh YUM!! I followed some advice of other reviewers. This definitely tasted like top of the line restaurant food! In my top 10 desserts of all time! Edited to add: make sure you use FRESH mango if you are eating leftovers. I saved some of my mango purée for the next day and it was not very good. The 3rd day, I made it fresh and it was insanely good! I think this is my favourite ever! This is a dish to IMPRESS people!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jelliebean

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

Reviewed: May 6, 2012

I made this last night, and OMGeeee! Yum! I would have liked a little stronger flavor, so I will read what others did to tweak this a little. Thank you so much for this great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dawn

Cooking Level: Beginning

Home Town: Champlin, Minnesota, USA

Reviewed: Apr. 8, 2012

I made this for Easter dinner. I was a huge hit!! We loved it. I made it just as the recipe said! I will be making this again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tattoogirllovessteven

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Newton, Alabama, USA

Reviewed: Mar. 11, 2012

YUM! I made this just as stated except my crust was half gingersnaps and half Nilla wafers. I worried that all gingersnaps would be too spicy. This is going to be my new go-to cheesecake crust! I threw the coconut into the food processor with the cookies so the coconut shreds would be smaller. This is so easy to make and, while I was nervous baking without the water bath, it ended up perfect --a smooth top with no cracks or settling. It is rich and delicious and so simple. I love it! I think I'll skip the coulis next time though. Mangos aren't in season and while this one had a chance to ripen on my counter for several days, it just didn't taste that great. Maybe if I lived in a warmer, more mango-friendly climate? It's fine without however. Just a dollop of whip cream and it was perfect. If I was going for a fancier presentation, I'd definitely do toasted coconut and lime wedges . Thanks for this recipe! It's a keeper!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Steph

Cooking Level: Intermediate

Reviewed: Nov. 23, 2011

I bought some of Pampered Chefs Coconut Lime sauce and so looked for a coconut lime cheesecake recipe. This one was awesome but I didnt use the mango toppnig of course. The gingersnaps really give it a good compliment with the coconut and lime.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Wampuskat

Reviewed: Oct. 17, 2011

I liked the gingersnap/coconut crust, but it did turn out a little chewy and was not favored by my wife. Also, like a previous reviewer, it was really thin as written - double or triple as required. I also thought the mango coulis could use more sugar, but it may be because my mango's were not as ripe as they could have been.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Darryl

Reviewed: Oct. 2, 2011

CRUST: Very tasty, but I had to QUADRIPLE the required amount!!! The quantity of ingredients stated in the recipe only could cover 1/4 of the pan. And even then I had to make the crust thinner and not build it up the sides of the pan! LIME-CREAM CHEESE BATTER: Not bad. I added a lot more lime zest and lime juice than needed (I like a lot of tang in my cheesecakes) and in order to distinguish this layer from the other layer I added 2 drops of green food coloring. Came out great. COCONUT-CREAM CHEESE BATTER: I am a HUUUUUUUUUUUUUUUGE coconut lover so I put in about 1/2 cup of coconut extract and and 1/3 cup of sweetened coconut flakes. This layer came out delicious! MANGO COULIS: I did not care for this. The consistency of this supposedly-called "coulis" was more than lumpy and was half-runny half-thick. Despite the terrible texture, the taste was the worst. Not that I've ever tried burnt wax crayons, but that was exactly what it tasted like. What a waste of 2 perfectly ripened, delicious mangoes!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LacyDoll

Reviewed: Sep. 21, 2011

I thought the cheesecake turned out great but I probably would not use gingersnaps for the crust again. I didn't think the flavors went very well together.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chef Carolyn

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Aug. 26, 2011

The best part of this dessert was how showy it is and impressive it sounds, but taste-wise I really wasn't impressed. I enjoyed the flavors in the cheesecake, but after all the work of layering and grating the limes, etc., I could not discern either coconut or lime flavor in the finished product. It just tasted sort of limey-tropical. I really liked the gingersnap crust and would do that again. The mango coulis was fun on top and a good addition but not amazing. In all, it was too much work for a mediocre cheesecake.

Was this review helpful? [ YES ]
1 user found this review helpful