Reviewed: May 19, 2013

I actually couldn't find ginger snaps so I substituted graham crumbs as in some of the reviews. This was a really nice cheese cake, albiet super rich. Needs the mango. Dee-lish. Thanks CC!

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Reviewer:

Volleyballmom

Cooking Level: Intermediate

Living In: Brooklin, Ontario, Canada

Reviewed: Apr. 1, 2013

This was my first cheese cake that I have ever made. I followed every direction to the letter. I feel like the consistency of the cheese cake was great but the flavor was lacking. It definitely needs sugar or something...the "sweetened condensed milk" was not enough. I was so excited to serve this for Easter dinner and it was just a big flop :( If I do make it again I will experiment with sugar to see if that helps.

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Reviewer:

Laurie

Reviewed: Mar. 20, 2013

This recipe was incredible! I took it to a dietitian's potluck and received many compliments (yes we eat cheesecake too!) I substituted graham crumbs with 1 tsp ginger and the crust was great. The cheesecake isn't very high, but good for keeping portions moderate. I may or may not do the mango coulis next time, I liked it but the cheesecake is great on its own. I did follow another reviewer's suggestion to top with toasted coconut and slices of lime on each piece. It looked as good as it tasted!

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Reviewer:

audlyn

Reviewed: Sep. 25, 2012

This was very good, but time consuming. I wasn't crazy about the Coulis, but my daughter loved it.

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Reviewer:

woggsd

Reviewed: Sep. 11, 2012

This is a pretty good recipe, but I did change the ingredients where I could not find the items in the recipe. There are no gingersnaps that I can find in Qatar, so I used a brand of scottish shortbread cookies for the crust, with coconut and 2 teaspoons of sugar. The crust came out just fine. I could not find any coconut extract, but I did find coconut milk. I used heavy cream with the cream cheese to lighten it up a little. Real limes and zest. I wanted a smoother texture to the mangos, and added slightly more sugar. I used two ripe yellow mangos. The recipe tastes pretty good. If I had to improve it, I would double the cream cheese. I would use slightly more coconut milk. The lime was ok, but not enough for my taste.

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Reviewer:

Shadya

Cooking Level: Intermediate

Living In: Doha, Ad Dawhah, Qatar

Reviewed: Aug. 19, 2012

Can't taste the difference between the coconut and lime cheesecake but love the crust

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Reviewer:

adorkabilityx3

Reviewed: Aug. 17, 2012

Wow! I am an avid cook but never made anything like this. I was pretty unsure of it but I am sure glad that I did!! I only made a few changes. Replaced the gingersnap cookies with Keebler Sandies crushed up. Also added some extract to heavy cream that I whipped up to add to the top. Finished it off with some toasted coconut. Yum yum. Very nice presentation.

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Reviewer:

Our 2 Angels In Heaven

Reviewed: Jul. 6, 2012

This is very good!!! I made it exactly as it states with the exception of opening the oven door and letting it cool... I live in Florida and it is very hot here!!! I did put it in the top oven that was not on, but the bottom oven where it cooked was still on. Let it cool in there for an hour and then refrigerated it. Turned out perfect! The crust is very delicious, and the filling very decadent. Definitely a keeper!

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Reviewer:

Luv2Cook

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Spring Hill, Florida, USA

Reviewed: Jun. 29, 2012

Best cheesecake I EVER made. With the sauce and whipped cream, it looked like an expensive restaurant dessert. I used reduced fat Vanilla Wafers (processed very fine, almost like flour) instead of ginersnaps for the crust. Combined with the coconut it made a great crumb crust. Next time I'm going to lightly tint the lime layer because both layers looked the same.

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Reviewer:

Pookie2

Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA

Living In: Worton, Maryland, USA

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!

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