Hawaiian tropical dessert, great for a luau or Hawaiian party


Coconut Mango Cheesecake


Servings 12


1 1/2 c Graham cracker crumbs
1 1/2 c Sweetened shredded coconut Toasted
1/4 c Sugar
1/2 c Unsalted butter -- (1 stick) Melted


4 pkg. Cream cheese -- (8 ounce) Room Temperature
3/4 c Sugar
3 large Eggs
1 large Egg yolk
15 oz Cream of coconut canned (Coco Lopez brand)
1 c Whipping cream
1 c Sweetened shredded coconut

2 large. Fresh mangoes

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 filling. 

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.

Bake in preheated oven  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.)

Pit, peel and slice mangos.
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.
The Big Bowl Cafe, Chicago, IL

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