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Coconut-mango Cheesecake




Source of Recipe


The Big Bowl Cafe, Chicago, IL


List of Ingredients




CRUST:
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened shredded coconut, toasted
1/4 cup sugar
1/2 cup unsalted butter, (1 stick) melted

FILLING:
4 packages cream cheese, (8 ounce) room temperature
3/4 cup sugar
3 large eggs
1 large egg yolk
15 ounces cream of coconut, canned
1 cup whipping cream
1 cup sweetened shredded coconut
2 large fresh mangoes
Additional sugar, optional

Mangoes: halve, pit, peel, slice



Recipe



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.