I was looking for a unique dessert to serve at a casual summer dinner party. Was thinking a nice cool Key Lime Pie, and found this recipe. I was skeptical because of the sweetened condensed milk the recipe called for, but decided to try it anyway. The gingersnap crust was intriguing, as I've made that often with pumpkin-based desserts. This was just downright disappointing. A more appropriate name for this would be "cheesy condensed milk cream pie". I understand that it is NOT a NY style cheesecake, and I wasn't expecting it to be, but the batter was goopy going into the crust and while it did puff up during baking it fell into a soggy, wet mess once the "cake" was removed from the cooled oven. Refrigerating did nothing to save it. The flavor profile sounded wonderful (lime/coconut/ginger, + a little sweet mango to balance out the acid) but the lime flavor was mediocre and the coconut (extract, yuck!) lost completely. The best part was the mango puree, and only because we happened to have a whole box of fresh, ripe mangoes and I did add a bit of rum to it, which was delicious. I still like the idea of this, but next time will use my "regular" cheesecake recipe with these flavors. Also, as another commentor suggested, use unsweetened coconut in the crust, and use a food processor to crush the cookies and coconut flakes together. Cut down on the melted butter (maybe 2 T) - otherwise you'll have a chewy crust that doesn't hold up to the filling.
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I was looking for a unique dessert to serve at a casual summer dinner party. Was thinking a...