Description
A refreshing cheesecake with mango, creamy coconut filling, and a buttery coconut crust, perfect for summer gatherings.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup mango puree
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1 tablespoon cornstarch
- For the topping:
- 1 cup diced fresh mango
- 1/4 cup toasted shredded coconut
Instructions
- Preheat your oven to 325°F.
- In a medium bowl, mix graham cracker crumbs, shredded coconut, melted butter, and sugar until combined.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add mango puree, sour cream, eggs, vanilla bean paste, and cornstarch. Mix until combined and smooth.
- Pour the filling over the crust and smooth the top.
- Bake for 50 to 60 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Remove the cheesecake and cool completely at room temperature.
- Refrigerate for at least 6 hours before serving.
- Top with diced fresh mango and toasted coconut before slicing.
Notes
- Use ripe sweet mangoes for the best flavor.
- Chill thoroughly before slicing for clean layers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical