Mango Coconut Cheesecake

Russ Myers

By
@Beegee1947

Show the people in your life how much you care about them, try something from the kitchen.


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

8 Hr 20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CRUST

2 c
sweetened flake coconut
1 Tbsp
granulated sugar
grated zest of half a lime
2 Tbsp
unsalted butter, softened

FILLING

3 pkg
8 oz each, reduced fat cream cheese, softened
1 can(s)
14 oz sweetened condensed milk
3 large
eggs
3 Tbsp
lime juice
1 1/2 tsp
vanilla extract
2 Tbsp
cornstarch
1 c
mango jam

GARNISH (OPTIONAL)

1
ripe mango, peeled, seeded, thinly sliced
1
lime, thinly sliced
1 can(s)
sweetened whipped cream

Directions Step-By-Step

1
For pie crust. Heat oven to 350 degrees F. In a medium mixing bowl,toss together coconut, sugar, and lime zest. Add butter and stir until crumbly. Press mixture into bottom and up the sides of a 9 inch non stick springform pan. Bake for 10 to 12 minutes, until light brown. Allow to cool completely.
2
For Filling. Reduce oven temp to 300 degrees F. In a large mixing bowl, with an electric mixer, on medium speed. beat cream cheese until smooth. Gradually beat in sweetened condensed milk, beating until smooth
3
Add eggs, lime juice, vanilla extract, and cornstarch, mixing until well combined. Pour cream cheese mixture into the prepared crust. Stir in jam until smooth. Drop dollops of jam on top of filling. Gently swirl jam with a knife until top of filling appears marbleized.
4
Bake for 55 to 60 minutes or until center is set when jiggled. Place pan on a wire rack to cool completely. Cover and refrigerate 8 hours, or overnight.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American