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Coconut-Mango Cheesecake

Coconut-Mango Cheesecake recipe image
This Coconut-Mango Cheesecake is a vibrant and indulgent treat that captures the essence of a tropical vacation. The base is a sturdy, sweet crust made from graham cracker crumbs and toasted shredded coconut, providing a delightful crunch. The filling is incredibly rich and smooth, blending classic cream cheese with the distinct, creamy sweetness of canned coconut cream and fresh whipped cream. Bright, juicy mango slices are arranged on top, accompanied by a sweet mango puree that adds a fresh, fruity contrast to the dense, decadent cake. This dessert is perfect for summer gatherings, potlucks, or any occasion where you want to impress guests with a visually stunning and flavorful centerpiece. It requires some chilling time but is well worth the wait for its luxurious texture and exotic flavor profile.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 449.1
Dietary: Gluten-free
Description
This Coconut-Mango Cheesecake is a vibrant and indulgent treat that captures the essence of a tropical vacation. The base is a sturdy, sweet crust made from graham cracker crumbs and toasted shredded coconut, providing a delightful crunch. The filling is incredibly rich and smooth, blending classic cream cheese with the distinct, creamy sweetness of canned coconut cream and fresh whipped cream. Bright, juicy mango slices are arranged on top, accompanied by a sweet mango puree that adds a fresh, fruity contrast to the dense, decadent cake. This dessert is perfect for summer gatherings, potlucks, or any occasion where you want to impress guests with a visually stunning and flavorful centerpiece. It requires some chilling time but is well worth the wait for its luxurious texture and exotic flavor profile.
Ingredients
  • 1 1/2 cup Graham cracker crumbs
  • 1 1/2 cup Sweetened shredded coconut
Directions
  1. 1
    Preheat the oven to 325&# 194;°F (165ðC).
  2. 2
    Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water leakage if using a water bath, or simply to keep the counter clean.
  3. 3
    In a medium bowl, combine the graham cracker crumbs, 1/2 cup of sweetened shredded coconut, and 1/4 cup of sugar.
  4. 4
    Add 1/2 cup of melted unsalted butter to the crumb mixture and mix until the crumbs are evenly moistened and resemble wet sand.
  5. 5
    Press the mixture firmly into the bottom and up the sides of the prepared springform pan.
  6. 6
    Place the crust in the refrigerator to chill while you prepare the filling.
  7. 7
    In a large bowl, beat 4 packages (32 oz) of cream cheese and 3/4 cup of sugar until smooth and creamy.
  8. 8
    Add 3 large eggs one at a time, beating well after each addition.
  9. 9
    Beat in 1 large egg yolk until incorporated.
  10. 10
    Stir in 15 oz of cream of coconut, 1 cup of whipping cream, and 1 cup of sweetened shredded coconut until just blended.
  11. 11
    Pour the filling into the chilled crust, smoothing the top with a spatula.
  12. 12
    Bake the cheesecake for approximately 1 hour and 25 minutes, or until the edges are set but the center still has a slight jiggle.
  13. 13
    Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
  14. 14
    Remove the cheesecake from the oven and transfer to a wire rack to cool completely at room temperature.
  15. 15
    Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or overnight, until well chilled.
  16. 16
    While the cheesecake chills, prepare the mango garnish: halve, pit, and peel 2 large fresh mangoes.
  17. 17
    Slice about 1/4 of the mango flesh into chunks and puree in a blender until smooth.
  18. 18
    Transfer the mango puree to a small bowl and stir in sugar to taste if desired; set aside.
  19. 19
    Slice the remaining mango flesh into thin decorative pieces.
  20. 20
    Run a small knife around the edge of the chilled cheesecake to loosen it, then remove the sides of the springform pan.
  21. 21
    Arrange the mango slices decoratively over the top of the cheesecake.
  22. 22
    Serve slices of cheesecake with a dollop of the mango puree on the side.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 449.1kcal
% Daily Value *
Total Fat 33.4g52%
Saturated Fat 25.4g127%
Cholesterol 43.2mg15%
Sodium 1209.6mg51%
Total Carbohydrate 14.7g5%
Dietary Fiber 5.8g24%
Sugars 6.6g
Protein 25.5g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, mango, cheesecake, dessert, tropical, cream cheese, graham cracker, fruit, baking, summer, party, indulgent, creamy, crust, puree, springform, chilled, exotic, rich, sweet
Read it online: https://www.chefs-mate.com/recipe/coconut-mango-cheesecake/