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Coconut-Mango Cheesecake

 

.
127

Yield

16

servings

Prep

25

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

Crust
1 ½ cups graham cracker crumbs
*
1 ½ cups coconut
shredded
*
¼ cup sugar
½ cup butter
Filling
4 packages cream cheese
¾ cup sugar
3 large eggs
1 large egg yolks
15 ounces cream of coconut
*
1 cup heavy whipping cream
1 cup coconut
shredded
*
2 large mangos

Directions

Wrap outside of 9-inch diameter springform pan with 2 ¾ inch- high sides with foil.

Mix graham cracker crumbs, coconut and sugar in medium bowl.

Add butter and mix to blend.

Press mixture into bottom and up sides of pre-pared pan.

Chill while preparing filling.

Beat cream cheese and ¾ cup sugar in large bowl until blended.

Add eggs 1 at a time, beating after each addition.

Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended.

Pour into crust.

Meanwhile, preheat the OVEN to 325℉ (160℃).

Bake cheesecake until puffed and golden, about 1 hour 25 minutes.

Transfer to rack; cool completely.

Refrigerate until well chilled.

Cover and keep refrigerated.

Purée ¼ of mango slices in blender until smooth.

Transfer to small bowl.

Sweeten to taste with sugar, if desired.

Using small knife, cut around cheesecake to loosen.

Remove pan sides. Arrange remaining mango slices decoratively over cheesecake.

Serve with mango puree.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 29870% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 142mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 19% Vitamin C 12%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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