1 C. flour
1/4 C. packed brown sugar
1/3 C. butter, softened
2/3 C. coconut
3 pkg. cream cheese, softened
3 T. cornstarch
3/4 c. sugar
2 eggs
1 t. vanilla
zest of 2 limes
1/2 C. lime juice
Preheat the oven to 350. Spray the inside of a springform pan with nonstick spray, and line the bottom with parchment paper.
Blend the softened butter and the brown sugar together until creamy. Mix in the flour.
Stir in the coconut. (If you want a stronger coconut flavor, add a little coconut extract.)
Press into the bottom of the springform pan evenly and bake for 10 minutes.
In a bowl, cream together the cream cheese, cornstarch, and sugar until smooth and creamy. Blend in the vanilla, then add the eggs one at a time and mix well. Mix in the lime zest and lime juice.
Pour the batter onto the prepared crust. Bake for 45-50 minutes, or until the center is slightly wiggly.
Remove and cool completely before putting in the refrigerator.
Mango Mousse
2 C. mango pulp
2 t. lemon juice
1 small pkg. sugar-free orange jello or 2 t. unflavored gelatin
2 C. heavy cream
2 T. powdered sugar
Peel and pit the mangos, and puree in a blender. Add the lemon juice and heat in a small pan. When the mixture is hot, sprinkle in the gelatin and stir until well-blended and dissolved, or dissolve the gelatin in 1/4 C. hot water and then add to the mangos. Once the gelatin is dissolved, remove from the heat and let cool.
Whip the cream with the powdered sugar until light peaks appear. Fold into the cooled mango mixture.
Pour onto the cooled cheesecake and refrigerate until set.
Mango Glaze
1 mango, peeled and pitted
1 t. lemon juice
2 T. cold water
2 T. cornstarch
Puree the mangos, put in a small pan with the lemon juice, and bring to a simmer.
Make a slurry of corn starch and cold water, add to the mango puree and and stir well. Let it thicken, then remove from heat and cool.
Pour glaze onto the mousse, then place back in the refrigerator until set and ready to serve.
