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 Recipe for Coconut-Mango Cheesecake is one of thousands in the Recipes-to-go Dessert Cookbook.
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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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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
Coconut-Mango Cheesecake Recipe brought to you by Recipes To-Go