MANGO COCONUT CHEESECAKE
A delicious taste of the tropics is headed your way with this cheesecake, boasting a coconut cookie crust, mango in the creamy filling and shaved coconut on top. Make it your way with the variation below.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h5m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, cornstarch and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Stir in sour cream and mango. Pour filling over crust.
- Bake at 300°F 1 hour 20 minutes to 1 hour 30 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Sprinkle coconut and additional mango over top of cheesecake. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 370, Carbohydrate 31 g, Cholesterol 100 mg, Fat 5, Fiber 0 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 1/2 g
COCONUT CHEESECAKE WITH MANGO SAUCE
Provided by Lauren Chattman
Categories Cake Mixer Dairy Fruit Dessert Bake Cream Cheese Coconut Mango Chill Party Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- 1. To make the crust, preheat the oven to 350°F. Place the graham crackers in the work bowl of a food processor and process until finely ground. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened.
- 2. Press the mixture evenly across the bottom and about 1 inch up the sides of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Let cool completely. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)
- 3. To make the filling, place 1/2 cup of the cream of coconut in a small heatproof bowl, sprinkle the gelatin on top, and let soften for 5 minutes. Put 1 inch of water in a small saucepan and bring to a bare simmer. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 seconds to 1 minute.
- 4. In a large bowl, using an electric mixer, beat the heavy cream until soft peaks form. Beat in the cream cheese and the remaining 1/2 cup cream of coconut until the mixture is almost smooth (a few small lumps are okay), 1 minute more. Stir in the coconut extract and vanilla extract. With the mixer running, pour in the liquefied gelatin. Continue to beat until the mixture is light and smooth, 2 to 3 minutes.
- 5. Scrape the filling into the prepared crust, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days.
- 6. To make the sauce, push the mango puree through a fine-mesh strainer to remove any strings or tough fibers. Stir in the confectioners' sugar and rum. (You may refrigerate the sauce in an airtight container for up to 3 days.)
- 7. Release the sides of the pan from the cheesecake. Drizzle Mango Sauce on dessert plates and then place a slice of cake over the sauce on each plate. Serve immediately.
BIG BOWL CAFE COCONUT MANGO CHEESECAKE
I haven't gotten around to making this yet, but it sounds so good I thought I'd share it (I love out-of-the-ordinary cheesecakes!). The baking instructions do not mention a waterbath, but I usually bake my cheesecakes with one, so I suppose it can be baked by whatever method the individual chef has best luck with. Not sure where on the web I found this, but I know that it's initially from The Big Bowl Cafe in Chicago.
Provided by Muffin Goddess
Categories Cheesecake
Time P1DT2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- CRUST:.
- Wrap the outside of a 9" springform pan (2 3/4" high sides) with foil. If desired, lightly spray pan with nonstick cooking spray.
- In a medium mixing bowl, combine graham cracker crumbs, toasted coconut and sugar. Add melted butter and stir until well-blended. Press mixture into bottom and up sides of prepared pan. Chill while you make the filling.
- FILLING:.
- Preheat oven to 325ºF.
- In a large mixing bowl, beat cream cheese and 3/4 cup sugar with a mixer. Add eggs, one at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, heavy cream and shredded coconut. Beat just until blended. Pour filling into chilled crust.Bake cheesecake at 325ºF about 1 hour and 25 minutes, or until puffed and golden (Center should still be a tiny bit wiggly).
- Transfer baked cheesecake to a wire rack to cool completely. Cover cooled cheesecake and chill overnight.
- Before serving, puree 1/4 of the mango slices until smooth. Transfer puree to a small bowl, and sweeten to taste if desired. Loosen edges of cheesecake from springform ring with a small thin knife. Remove pan sides, and arrange mango slices decoratively over the top of the cheesecake. Serve each slice with a small puddle of the pureed mango, or drizzle the puree over the top of each slice.
Nutrition Facts : Calories 790.5, Fat 56.5, SaturatedFat 36.4, Cholesterol 192.7, Sodium 384.6, Carbohydrate 66.7, Fiber 2.3, Sugar 58.2, Protein 9
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