Big Bowl Cafe Coconut Mango Cheesecake Recipes

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COCONUT CHEESECAKE WITH MANGO SAUCE



Coconut Cheesecake with Mango Sauce image

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

Graham-Coconut Crust
11 whole graham crackers (to yield about 1 1/3 cups crumbs)
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup sweetened flaked coconut
1 teaspoon pure coconut extract
1/8 teaspoon salt
Coconut Filling
1 cup cream of coconut (such as Coco López brand)
1 envelope unflavored gelatin
1/2 cup heavy cream, chilled
16 ounces cream cheese, softened and cut into 1-inch chunks
1 teaspoon pure coconut extract
1 teaspoon pure vanilla extract
Mango Sauce
One 14-ounce bag frozen mango puree, thawed
2 tablespoons confectioners' sugar
1 tablespoon dark rum

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.

CHILLED MANGO CHEESECAKE



Chilled Mango Cheesecake image

Make and share this Chilled Mango Cheesecake recipe from Food.com.

Provided by fawn512

Categories     Cheesecake

Time 20m

Yield 18 cm

Number Of Ingredients 16

50 g digestive plain sweet biscuit crumbs
50 g Oreo cookie crumbs
40 g melted butter
200 g cream cheese
1 tablespoon rum
1 tablespoon lemon juice
55 g sugar
200 g mango puree
1 tablespoon gelatin
3 tablespoons boiling water
200 ml whipping cream (whipped)
2 tablespoons icing sugar
1 mango (cubed)
100 g mango puree
2 teaspoons gelatin
3 tablespoons boiling water

Steps:

  • Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
  • Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
  • Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
  • Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
  • Add the warm gelatin solution to mango puree and blend well.
  • Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
  • Pour cheese mixture onto cake base and chill for at least an hour.
  • Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.
  • Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.

Nutrition Facts : Calories 148.7, Fat 10.2, SaturatedFat 6.1, Cholesterol 31.5, Sodium 65, Carbohydrate 13.2, Fiber 0.6, Sugar 11, Protein 1.9

COCONUT MANGO CHEESECAKE BARS



Coconut Mango Cheesecake Bars image

Make and share this Coconut Mango Cheesecake Bars recipe from Food.com.

Provided by licked_cupcake

Categories     Bar Cookie

Time 50m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 11

1/2 cup raw chip coconut or 1/2 cup unsweetened dried shredded coconut
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
1 teaspoon shredded orange peel
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup orange juice
1 egg
1 mango (halved, seeded, peeled, and chopped)

Steps:

  • Preheat oven to 350 deg F. Spread coconut in a 9x9 baking pan. Bake, uncovered, 4-5 mins or until toasted, stirring once. Allow to cool.
  • For crust, put 2 tbsp of the toasted coconut in a food processor. Set the remaining coconut aside. Add the following ingredients to the food processor - graham cracker crumbs, 2 tbsp sugar, orange peel. Gradually add melted butter, processing with on-off turns until mix comes together. Press mix into the bottom of the 9x9 baking pan. Bake 10 minutes Cool for 15 minutes.
  • For filling, in a large mixing bowl beat together cream cheese, 1/3 c sugar, and vanilla, using an electric mixer. Add orange juice and beat until smooth. Stir in egg. Pour mix over baked crust. Bake approx 15 mins or until center is just set. Cool on a wire rack, then cover and chill for at least 2 hours.
  • Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut.

Nutrition Facts : Calories 150.1, Fat 10.2, SaturatedFat 6.3, Cholesterol 34.9, Sodium 95.4, Carbohydrate 13.6, Fiber 0.9, Sugar 10.8, Protein 1.9

MANGO CHUTNEY CHEESECAKE



Mango Chutney Cheesecake image

Make and share this Mango Chutney Cheesecake recipe from Food.com.

Provided by Recipe Junkie

Categories     Cheesecake

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3/4 teaspoon vanilla extract
2 eggs
1 graham cracker pie crust
1 (8 ounce) jar major grey mango chutney

Steps:

  • Preheat oven to 350.
  • In a medium mixing bowl, beat the cream cheese, sugar and vanilla together until smooth.
  • Add the eggs and beat until the entire mixture is well blended.
  • Pour the batter into the pie crust and bake for about 40 minutes until the middle is nearly set.
  • Cool and refrigerate for about three hours, or even overnight. (Can also be placed in the freezer for 1 hour).
  • When ready to serve, spread mango chutney onto the cheesecake to cover.
  • Or, you may slice individual servings of cheesecake and top with spoonfuls of chutney.

LIGHTENED UP INSTANT POT MANGO CHEESECAKE



Lightened up Instant Pot Mango Cheesecake image

Make the BEST. CHEESECAKE. EVER in the Instant Pot! This version cuts back on the fat and calories with reduced fat cream cheese and fresh mango puree.

Provided by DanaAngeloWhite

Categories     Cheesecake

Time 1h15m

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter, melted
1 cup graham cracker crumbs (9 sheets)
1 tablespoon granulated sugar
8 ounces cream cheese, at room temperature
8 ounces reduced-fat cream cheese, at room temperature
2/3 cup granulated sugar
2 large eggs, room temperature
1 mango, peeled, chopped and pureed
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Combine melted butter, graham cracker crumbs and 1 tablespoon sugar in a bowl and mix to combine. Pour mixture into a 7-inch spring form pan and press down evenly. Bake for 10 minutes. Remove from oven and set aside to cool.
  • In a stand mixer with a paddle attachment mix cream cheeses and 2/3 cup sugar on medium speed until light and fluffy, stopping periodically to scrape down the sides of the bowl.
  • Turn the mixed speed down to low and add eggs one at a time, followed mango puree and vanilla.
  • Once ingredients are all well mixed pour over cooled crust; cover loosely with aluminum foil.
  • Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower the cake pan onto the trivet.
  • Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 35 minutes. When the cook time is done, allow the pressure to release naturally.
  • Remove the cheesecake from the inner pot and remove the fool. Allow to cool completely before covering with plastic wrap. Place in the refrigerator to cool for at least 6 hours or up to overnight.
  • Nutrition Info Per Serving: Calories: 273; Total Fat: 17 grams; Saturated Fat: 9 grams; Total Carbohydrate: 26 grams; Sugars: 22 grams; Protein: 6 grams; Sodium: 234 milligrams; Cholesterol: 84 milligrams; Fiber: 1 gram.

Nutrition Facts : Calories 353.4, Fat 20.8, SaturatedFat 11.4, Cholesterol 104.5, Sodium 293.5, Carbohydrate 36.3, Fiber 1, Sugar 30, Protein 6.6

COCONUT-LIME CHEESECAKE WITH MANGO COULIS



Coconut-Lime Cheesecake with Mango Coulis image

This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.

Provided by Alberta Rose

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 9h30m

Yield 8

Number Of Ingredients 11

¾ cup sweetened flaked coconut
¾ cup crushed gingersnap cookies
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 (10 ounce) can sweetened condensed milk
2 eggs
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon coconut extract
2 cups cubed fresh mango
1 teaspoon white sugar, or more to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  • Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
  • Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
  • Reduce oven heat to 300 degrees F (150 degrees C).
  • Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
  • Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
  • Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
  • Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
  • Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.4 g, Cholesterol 131.4 mg, Fat 31.6 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 19.6 g, Sodium 310.6 mg, Sugar 31.6 g

COCONUT CHEESECAKE



Coconut Cheesecake image

I shouldn't have found this recipe. It is delicious. I have to admit I don't know what cream of coconut is. I used coconut in it's place and added some sour cream for the topping with the coconut. Yum. Yum. Yum. Recipe courtesy of willcookforsmiles.com. Serving size is estimated.

Provided by AmyZoe

Categories     Cheesecake

Time 1h17m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs
1/4 cup dark brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 tablespoons coconut flakes, finely minced
24 ounces cream cheese
3/4 cup cream of coconut
2 tablespoons sour cream
2 eggs
1 teaspoon vanilla extract
1 1/2 tablespoons cornstarch
1/2 cup sugar
3 tablespoons coconut flakes, finely minced
1 1/2 cups coconut (sweetened and shredded)
3 tablespoons cream of coconut

Steps:

  • Grease a 9 inch spring form pan and set aside.
  • Preheat oven to 325.
  • For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
  • Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at a time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
  • For topping, combine the coconut flakes (not minced) and cream of coconut. Mix well and set aside.
  • Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
  • Take the cheesecake out and spread the topping evenly over the top.
  • Bake for another 5 to 7 minutes.

BAKE EXCHANGE BUTTER TART BARS



Bake Exchange Butter Tart Bars image

Make and share this Bake Exchange Butter Tart Bars recipe from Food.com.

Provided by Winnipeg Mel

Categories     Bar Cookie

Time 50m

Yield 27 bars

Number Of Ingredients 12

1/2 cup butter or 1/2 cup hard margarine, softened
1/3 cup brown sugar, packed
1 1/4 cups flour
2 large eggs
1 cup brown sugar, packed
1 teaspoon flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon vanilla extract
1 1/2 cups raisins
1/2 chopped walnuts

Steps:

  • BOTTOM LAYER.
  • Crumble all 3 ingredients together in a bowl.
  • Press into ungreased 9x9" pan.
  • Bake at 350°F for 15 minutes.
  • SECOND LAYER.
  • Mix eggs and brown sugar with spoon.
  • Add the rest of the ingredients.
  • Stir and spread over bottom layer.
  • Bake at 350°F for 20 minutes or until light brown.

Nutrition Facts : Calories 138.3, Fat 5.6, SaturatedFat 3.4, Cholesterol 27.3, Sodium 82.6, Carbohydrate 21.6, Fiber 0.5, Sugar 15.4, Protein 1.4

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