mango coconut cheesecake
(3 ratings)
Show the people in your life how much you care about them, try something from the kitchen.
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(3 ratings)
yield
12 serving(s)
prep time
8 Hr 20 Min
cook time
1 Hr
method
Bake
Ingredients For mango coconut cheesecake
- CRUST
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2 csweetened flake coconut
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1 Tbspgranulated sugar
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grated zest of half a lime
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2 Tbspunsalted butter, softened
- FILLING
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3 pkg8 oz each, reduced fat cream cheese, softened
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1 can14 oz sweetened condensed milk
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3 lgeggs
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3 Tbsplime juice
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1 1/2 tspvanilla extract
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2 Tbspcornstarch
-
1 cmango jam
- GARNISH (OPTIONAL)
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1ripe mango, peeled, seeded, thinly sliced
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1lime, thinly sliced
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1 cansweetened whipped cream
How To Make mango coconut cheesecake
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1For 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.
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2For 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
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3Add 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.
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4Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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