Coconut-Mango Cheesecake Recipe




Coconut-Mango Cheesecake Ingredients

1 crust:
1 1/2 cup graham cracker crumbs
1 1/2 cup sweetened shredded coconut
1 toasted
1/4 cup sugar
1/2 cup unsalted butter -- (1 stick)
1 melted
1 filling:
4 package cream cheese -- (8 ounce)
1 room
1 temperature
3/4 cup sugar
3 large eggs
1 large egg yolk
15 oz cream of coconut -- canned
1 cup whipping cream
1 cup sweetened shredded coconut
2 large fresh mangoes
1 additional sugar --
1 optional

A Recipe for
Coconut-Mango Cheesecake

 

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This is a recipe for Coconut-Mango Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)


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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




Coconut-Mango Cheesecake

Fish, to taste right, must swim three times - in water, in butter, and in wine.

Polish Proverb






Coconut-Mango Cheesecake Directions

Pan-try and Prepare: 15-oz Can Cream of Coconut from Coco Lopez,
available in the liquor department of most supermarkets Mangoes:
halve, pit, peel, slice

FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2
3/4-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.

FOR FILLING: Beat cream cheese and 3/4 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 325F. Bake cheesecake until puffed and
golden, about 1 hour 25 minutes. Transfer to rack; cool completely.
Refrigerate until well chilled (Can be made 1 day ahead. Cover and
keep refrigerated.)

Puree 1/4 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.

Recipe By : The Big Bowl Cafe, Chicago, IL

Serves: 12

 

 

 

 

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