Coconut-Mango Cheesecake
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Coconut-Mango Cheesecake
  Dessert    Fruit    Cheesecakes  
Last updated 6/12/2012 1:17:09 AM. Recipe ID 47401. Report a problem with this recipe.
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      Title: Coconut-mango cheesecake
 Categories: Dessert, Fruit
      Yield: 12 Servings
  1 1/2 c  Graham cracker crumbs
  1 1/2 c  Sweetened shredded coconut;
    1/4 c  Sugar
    1/2 c  Unsalted butter; (1 stick)

      4 pk Cream cheese; (8 ounce) room
    3/4 c  Sugar
      3 lg Eggs
      1 lg Egg yolk
     15 oz Cream of coconut; canned
      1 c  Whipping cream
      1 c  Sweetened shredded coconut
      2 lg Fresh mangoes
           Additional sugar; optional
  Pan-try and Pre-pare: 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
  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.

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Recipe ID 47401 (Apr 03, 2005)

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