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    Coconut Mango Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    Crust:
    1½ c graham cracker crumbs
    1½ c sweetened shredded coconut toasted
    ¼ c sugar
    ½c unsalted butter, melted

    Filling:
    4 (8 oz.) pkg. cream cheese at room temperature
    ¾ c sugar
    3 lg. eggs
    1 lg. egg yolk
    15 oz. canned cream of coconut
    1 c. whipping cream
    1 c. sweetened shredded coconut
    2 lg. mangos - peel and slice (I used 3)

    Recipe



    Crust:
    Mix graham cracker crumbs, coconut and sugar
    in medium bowl. Add butter and mix to blend.
    Press mixture onto bottom and up sides of 9 inch
    spring form pan. Chill while preparing filling.

    Filling:
    Beat cream cheese and ¾ cup sugar in large
    bowl until blended. Add eggs one 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.

    Bake cheesecake in preheated 325F oven until
    puffed and golden, about 1hour 25 minutes.
    Transfer to rack; cool completely. Refrigerate
    until well chilled.
    Puree ¼ of mango slices in blender until smooth.
    Remove pan sides. Arrange remaining mango slices
    decoratively over cheesecake. Serve with mango puree.

 

 

 

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