Mango coconut cheesecake
You’ll be amazed at the ease of preparing this gorgeous tropical cheesecake – and the mouth-watering results.
I love me a good, solid cheesecake – and if you add fresh fruit, I’m all over it. There’s something about the freshness and light taste of tropical fruit that almost seems to justify and sweep away all the guilt of this sinfully rich dessert. Add to that the super easy prep with the shortcut crust, and it’s really a no-brainer.
(Note: Try this recipe when mangoes are in season – using under-ripe mangoes will add too much tartness to the already acidic cheese and yield a less than desirable taste.)
- 1 ready-made graham cracker crust
- 1/2 cup fine coconut shreds
- 16 ounces neufchatel cheese (reduced-fat cream cheese)
- 3/4 cup sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3 eggs
- 1 1/2 cup sour cream
- 1 ripe mango, pureed (about 1/2 cup)
- 2 mangoes, diced
- 1/4 cup orange or pineapple juice
- 2/3 cup powdered sugar
- 1 cup whipping cream, whipped
Preheat oven to 325°. Line an 8x8 pan with parchment paper. Break up prepared graham cracker crust and mix with coconut in a small bowl. Press into baking pan.
Mix cream cheese and sugar until light and fluffy. Add sour cream, and then eggs one at a time, beating after each one. Add lemon zest and lemon juice and mix gently.
Separate half of the batter and fold in mango puree. Pour over prepared crust. Pour remaining plain batter over mango batter.
Bake for 1 hour, or until center is just set. Allow to cool completely, and then refrigerate for several hours.
Puree mango, juice and powdered sugar until smooth. Gently fold into whipped cream until fully incorporated. Serve over or under cheesecake. Garnish with mango roses and/or shredded coconut, if desired.