mango coconut cheesecake

Name: Mango Coconut Cheesecake
Prep time: 8 h 20 min
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: ## CRUST; 2 cup(s) sweetened flake coconut; 1 tablespoon(s) granulated sugar; - grated zest of half a lime; 2 tablespoon(s) unsalted butter, softened; ## FILLING; 3 package(s) 8 oz each, reduced fat cream cheese, softened; 1 can(s) 14 oz sweetened condensed milk; 3 large eggs; 3 tablespoon(s) lime juice; 1 1/2 teaspoon(s) vanilla extract; 2 tablespoon(s) cornstarch; 1 cup(s) mango jam; ## GARNISH (OPTIONAL); 1 - ripe mango, peeled, seeded, thinly sliced; 1 - lime, thinly sliced; 1 can(s) sweetened whipped cream

(3 RATINGS)

67 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on Feb 1, 2013

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

Rate

prep time 8 Hr 20 Min

cook time 1 Hr

method Bake

yield 12 serving(s)

Ingredients

CRUST
2 cups sweetened flake coconut
1 tablespoon granulated sugar
- grated zest of half a lime
2 tablespoons unsalted butter, softened
FILLING
3 packages 8 oz each, reduced fat cream cheese, softened
1 can 14 oz sweetened condensed milk
3 large eggs
3 tablespoons lime juice
1 1/2 teaspoons vanilla extract
2 tablespoons cornstarch
1 cup 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

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.

Step 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
Step 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.
Step 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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