Coconut-Mango Cheesecake
Submitted by goodgirlemw
A tropical coconut cheesecake with cream of coconut in the filling, a coconut-graham cracker crust, and fresh mango slices on top with mango puree. Rich, creamy, and vacation-worthy.
YIELD
16 servingsPREP
25 minCOOK
1 hrsREADY
2 hrsThis cheesecake doesn’t just taste tropical. It IS a tropical vacation on a plate, minus the sunburn.
The crust is a buttery blend of graham cracker crumbs and shredded coconut pressed up the sides of a springform pan. The filling is where things get seriously indulgent: four packages of cream cheese, cream of coconut, heavy whipping cream, and more shredded coconut beaten together into a batter that’s ridiculously smooth and fragrant.
After a long, gentle bake and a thorough chill, you top it with fanned fresh mango slices and serve it alongside a bright mango puree. The tangy fruit cuts right through the richness and makes every bite feel balanced.
Kitchen Tips
- Wrap the outside of the springform pan in foil before baking. This prevents any butter from the crust leaking into your oven.
- Use room temperature cream cheese. Cold cream cheese leaves lumps that no amount of beating will smooth out.
- Don’t open the oven door during baking. Temperature swings cause the dreaded cheesecake crack.
- Chill overnight if you can. The texture goes from good to extraordinary with extra time in the fridge.
Ingredients
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.
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