Mango Coconut Lime Cheesecake Recipe
A delicious house made mango + lime cheesecake, brown butter + coconut cookie base, toasted coconut, mango coulis and salted caramel. Finished with whipped cream and garnished with dehydrated mango + lime.
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Ingredients
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Crust
Cheesecake Filling
Mango Coulis
Toasted Coconut
Salted Caramel
Garnishes
Method
Prepare the Crust
Brown the Butter
In a saucepan, melt the unsalted butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
Combine Crust Ingredients
In a mixing bowl, combine the brown sugar, flour, shredded coconut, and salt. Pour in the browned butter and mix until crumbly.
Bake the Crust
Press the mixture into the bottom of a greased 9-inch springform pan. Bake at 350°F (175°C) for about 10-12 minutes until golden. Let cool.
Make the Cheesecake Filling
Blend Filling Ingredients
In a large bowl, beat the cream cheese until smooth. Add the sugar, sour cream, eggs, mango puree, lime juice, and lime zest. Blend until creamy and well combined.
Pour and Bake
Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 45-50 minutes, until the center is set. Turn off the oven and leave the cheesecake inside for 1 hour.
Prepare the Mango Coulis
Make the Coulis
In a blender, combine the chopped mango, sugar, and lime juice. Blend until smooth. Strain if desired for a smoother texture.
Prepare the Salted Caramel
Make the Caramel
In a saucepan over medium heat, melt the sugar until it turns amber. Carefully stir in the heavy cream and butter. Add sea salt and stir until combined. Let cool.
Assemble the Cheesecake
Finish the Cheesecake
Once the cheesecake has cooled, drizzle with salted caramel and mango coulis. Top with toasted coconut, whipped cream, and garnish with dehydrated mango slices and lime zest.