Real Recipes From Real Home Cooks ®

mango coconut cheesecake

(3 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

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

(3 ratings)
yield 12 serving(s)
prep time 8 Hr 20 Min
cook time 1 Hr
method Bake

Ingredients For mango coconut cheesecake

  • 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
    14 oz sweetened condensed milk
  • 3 lg
    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
    sweetened whipped cream

How To Make mango coconut cheesecake

  • 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.
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