Description
A delicious and tropical cheesecake with mango and coconut flavors.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pureed mango
- 1 cup coconut cream
- 1 cup diced fresh mango
- 1/2 cup toasted coconut flakes
- Fresh mint leaves for garnish
Instructions
- Prepare the Crust:
Preheat the oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs with melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then let it cool. - Make the Cheesecake Filling:
In a large mixing bowl, beat cream cheese until smooth.
Add sugar and vanilla extract, and continue to beat until well combined.
Add eggs, one at a time, mixing well after each addition.
Fold in the mango puree and coconut cream until the mixture is smooth and creamy.
Pour the filling over the cooled crust. - Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set.
Turn off the oven and leave the cheesecake inside with the door slightly open for an hour.
Remove the cheesecake from the oven and let it cool completely, then refrigerate for at least 4 hours or overnight. - Garnish and Serve:
Before serving, top the cheesecake with diced mango and toasted coconut flakes.
Garnish with fresh mint leaves.
Notes
- Use Fresh Mango: Fresh, ripe mangoes will give the best flavor and texture.
- Chill Thoroughly: Ensure the cheesecake is well chilled before serving for clean cuts and perfect texture.
- Alternative Crust: For a gluten-free alternative, use almond meal instead of graham crackers.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice