Tropical Breeze Mango Coconut Cheesecake Recipes

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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 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.

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