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Add a photoServings: 12
Ingredients
- 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 pkt Cream cheese, (8 oz) room Temperature
- 3/4 c. Sugar
- 3 lrg Large eggs
- 1 lrg Egg yolk
- 15 ounce Cream of coconut, canned
- 1 c. Whipping cream
- 1 c. Sweetened shredded coconut
- 2 lrg Fresh mangoes Additional sugar, optional
Directions
- Pan-try and Pre-pare: 15-ounce Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets Mangoes: halve, pit, peel, slice
- 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 in butter and mix to blend. Press mix into bottom and up sides of pre-pared pan. Refrigeratewhile preparing filling.
- FOR FILLING: Beat cream cheese and 3/4 c. sugar in large bowl till blended. Add in Large eggs 1 at a time, beating after each addition. Beat in egg yolk. Add in cream of coconut, whipping cream and shredded coconut; beat just till blended. Pour into crust.
- Meanwhile, preheat the OVEN to 325F.Bake cheesecake till puffed and golden brown, about 1 hour 25 min. Transfer to rack; cold completely. Chill till well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
- Puree 1/4 of mango slices in blender till smooth. Transfer to small bowl.
- Sweeten to taste with sugar, if you like. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 12 servings | |
| Calories 487 | |
| Calories from Fat 214 | 44% |
| Total Fat 24.68g | 31% |
| Saturated Fat 16.21g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 233mg | 10% |
| Potassium 184mg | 5% |
| Total Carbs 63.85g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 45.89g | 31% |
| Protein 4.95g | 8% |
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