Coconut-Lime Cheesecake with Mango Coulis

Most Helpful Positive Review

OMG CC this is ADP! (Absolute Dessert Perfection) And, I must admit I was a bit skeptical since this is the first time I've made a cheesecake without a water bath. But even without that there were no cracks at all! I am a skeptic no more. Now onto the crust - I didn't use gingersnap cookies as I'm not a fan of them and I had some leftover "Guyanese Lime Cookies" from this site. I crushed those up and next time I might put the coconut in the food processor or leave it out altogether. The crust is wonderful. The cheesecake itself is fabulous! It's divine and having two layers is GENIOUS! The flavors compliment each other vs. compete with each other. Some people thought it was thin or there wasn't enough filling - well if you have experience making cheesecakes you can tell by the ingredients that this isn't a NY style cheesecake that would contain at least (4) 8 oz. blocks of cream cheese. Double it if you must, but I do think that will take away from this dessert. The mango coulis is delish and I wish I had made this while mango was in season as I had to add a bit more sugar to get the desired sweetness. I did follow CC's suggestion and topped this with some toasted cococut, lime zest, and some coconut flavored whipped cream (8 oz. heavy whipping cream, 2 Tbsp. white sugar, 1 1/4 tsp. coconut extract) which put an already incredible dessert over the top to ADP! Thanks CC for a great recipe! (As I write this review I'm actually enjoying a slice....)

I needed a show stopper dessert for a BBQ over the Memorial Day weekend and this was just the one. I loved how this came together and was one of the easiest cheesecakes I've ever made. I confess I didn't have the gingersnaps and didn't feel like making a trip to the store, so I used cinnamon graham crackers that I had on hand and added 1 tsp of ground ginger to the crumbs for that ginger taste that was such a nice compliment to the other flavors. In the coconut layer of the cheesecake, I also added 1/4 C of coconut to carry that flavor through. This is the first cheesecake I've ever made that I didn't do in a water bath. I followed the baking instructions exactly and it came out perfect. No cracks and very little settling. A wonderful dessert that just screams summer and one I'll make several more times before the summer ends for sure. Thanks CC, really, really delicious.

Fantastic! I made this for a small dinner party and everyone loved it! Very refresing and tropical. You can taste each flavor, but not one overpowers the other. I only have a 10" spring form pan, but it still came out fine. I used my food processor to crush the ginger snaps. I've found that the finer the crumb, the better the crust sticks together. For the coulis, I doubled the sugar and added about 5 tsp. water so that I could drizzle it (I just put it in a plastic baggie, snipped the corner off, then squeezed out decoratively). Topped it off with homeade whipped cream and toasted coconut. My guests thought they were dining at a five-star restaurant. Well done, CC!