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    You are in: Home / Recipes / Big Bowl Cafe Coconut Mango Cheesecake Recipe
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    Big Bowl Cafe Coconut Mango Cheesecake

    Big Bowl Cafe Coconut Mango Cheesecake. Photo by hippeastrum

    1/2 Photos of Big Bowl Cafe Coconut Mango Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    26 hrs

    30 mins

    25 hrs 30 mins

    Muffin Goddess's Note:

    I haven't gotten around to making this yet, but it sounds so good I thought I'd share it (I love out-of-the-ordinary cheesecakes!). The baking instructions do not mention a waterbath, but I usually bake my cheesecakes with one, so I suppose it can be baked by whatever method the individual chef has best luck with. Not sure where on the web I found this, but I know that it's initially from The Big Bowl Cafe in Chicago.

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    Units: US | Metric




    1. 1
    2. 2
      Wrap the outside of a 9" springform pan (2 3/4" high sides) with foil. If desired, lightly spray pan with nonstick cooking spray.
    3. 3
      In a medium mixing bowl, combine graham cracker crumbs, toasted coconut and sugar. Add melted butter and stir until well-blended. Press mixture into bottom and up sides of prepared pan. Chill while you make the filling.
    4. 4
    5. 5
      Preheat oven to 325ºF.
    6. 6
      In a large mixing bowl, beat cream cheese and 3/4 cup sugar with a mixer. Add eggs, one at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, heavy cream and shredded coconut. Beat just until blended. Pour filling into chilled crust.Bake cheesecake at 325ºF about 1 hour and 25 minutes, or until puffed and golden (Center should still be a tiny bit wiggly).
    7. 7
      Transfer baked cheesecake to a wire rack to cool completely. Cover cooled cheesecake and chill overnight.
    8. 8
      Before serving, puree 1/4 of the mango slices until smooth. Transfer puree to a small bowl, and sweeten to taste if desired. Loosen edges of cheesecake from springform ring with a small thin knife. Remove pan sides, and arrange mango slices decoratively over the top of the cheesecake. Serve each slice with a small puddle of the pureed mango, or drizzle the puree over the top of each slice.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on June 17, 2011


      Made this for DH who loves coconut and mangoes. I added some mango puree to the mix and just used butter and the coconut as a crust to be Gfree. Came out great.Very Delicious. Thank you Made for ZWT 7 for Saucy Silverados.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2013


      This cheesecake is fantastic! The coconut in the crust adds a really nice chewiness to it. I use the crust recipe for my Key Lime Pie recipe now, too. The only change I made was to spoon dollops of the mango puree over the unbaked cheesecake filling and swirl with a knife. I think it made for a much prettier presentation. Will make this again and again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2012


      Really good! I didn't have any more coconut flakes on hand so I couldn't add those. I also did add mango compote that I had in the refrigerator, which added a little extra sweetness. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Big Bowl Cafe Coconut Mango Cheesecake

    Serving Size: 1 (268 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 790.5
    Calories from Fat 508
    Total Fat 56.4 g
    Saturated Fat 36.3 g
    Cholesterol 192.6 mg
    Sodium 384.5 mg
    Total Carbohydrate 66.6 g
    Dietary Fiber 2.3 g
    Sugars 58.2 g
    Protein 9.0 g

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