Coconut-Lime Cheesecake with Mango Coulis

Ingredients and Weight:

• Graham cracker crumbs: 1 cup (120g)
• Melted unsalted butter: 1/4 cup (57g)
• Cream cheese, softened: 2 packages (16 ounces each)
• Granulated sugar: 1 cup (200g)
• Sour cream: 1/2 cup (120ml)
• Lime zest: 1 tablespoon
• Lime juice: 3 tablespoons
• Vanilla extract: 1 teaspoon
• Heavy cream: 1 cup (240ml)
• Shredded unsweetened coconut: 1 cup (80g)
• For the mango coulis:
• Mango, peeled and chopped: 2 cups (300g)
• Lime juice: 2 tablespoons
• Sugar: 1/4 cup (50g)

Preparation Time:

• 15 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Preheat the oven to 350°F (175°C).
2. Combine the graham cracker crumbs and melted butter in a bowl and press into the bottom of an 8-inch springform pan. Bake for 10 minutes, then let cool.
3. In a large bowl, beat together the cream cheese and sugar until smooth. Add the sour cream, lime zest, lime juice, and vanilla extract and mix until well combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream and shredded coconut into the cream cheese mixture.
5. Pour the cheesecake filling onto the cooled crust and bake for 45-50 minutes, or until the center is set.
6. Let the cheesecake cool completely before making the mango coulis.
7. To make the mango coulis, combine the mango, lime juice, and sugar in a blender and blend until smooth.
8. Serve the cheesecake with the mango coulis drizzled on top.

Nutritional Information:

• Calories: 380 per serving
• Fat: 20g
• Protein: 6g
• Carbohydrates: 40g

Dish Characteristics:

• Creamy and tangy
• Tropical flavors of mango and lime
• Perfect for a special occasion or dessert party

User Comments:

• "This cheesecake was absolutely delicious! The coconut and lime flavors were perfectly balanced, and the mango coulis was a great addition."
• "I made this for my guests and they raved about it. It was a hit!"
• "The cheesecake was easy to make and turned out beautifully. I will definitely be making this again."

Special Precautions and Tips:

• Make sure the cream cheese is softened before starting to mix to ensure a smooth filling.
• Do not overbake the cheesecake, as it can become dry.
• Let the cheesecake cool completely before serving to allow it to set properly.
• The mango coulis can be made ahead of time and stored in the refrigerator for up to 3 days.