COCONUT MANGO CHEESECAKE
Source: Big Bowl Cafe, Chicago, Illinois
Crust
1 1/2 C. graham cracker crumbs
1 1/2 C. sweetened shredded coconut, toasted
1/4 C. sugar
1/2 C. unsalted butter, melted
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 prepared pan. Chill while preparing filling.
Filling
32 oz. cream cheese (at room temperature)
3/4 C. sugar
3 large eggs
1 large egg yolk
1 (15 oz.) can cream of coconut
1 C. whipping cream
1 C. sweetened shredded coconut
2 large fresh mangoes, peeled, halved, pitted and sliced
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 oven to 325 F. 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.) Pur e 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.
Source: Big Bowl Cafe, Chicago, Illinois
Crust
1 1/2 C. graham cracker crumbs
1 1/2 C. sweetened shredded coconut, toasted
1/4 C. sugar
1/2 C. unsalted butter, melted
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 prepared pan. Chill while preparing filling.
Filling
32 oz. cream cheese (at room temperature)
3/4 C. sugar
3 large eggs
1 large egg yolk
1 (15 oz.) can cream of coconut
1 C. whipping cream
1 C. sweetened shredded coconut
2 large fresh mangoes, peeled, halved, pitted and sliced
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 oven to 325 F. 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.) Pur e 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.
MsgID: 3112462
Shared by: Gladys/PR
In reply to: Recipe: Dessert Recipes (33)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Dessert Recipes (33)
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!