Big Bowl Cafe Coconut Mango Cheesecake
3
People talking
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.
- Ready In:
- 26hrs
- Serves:
- Units:
Nutrition Information
3
People talking
ingredients
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CRUST
- 1 1⁄2 cups graham cracker crumbs
- 1 1⁄2 cups sweetened flaked coconut, toasted
- 1⁄4 cup sugar
- 1⁄2 cup unsalted butter, melted
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FILLING
- 4 (8 ounce) packages cream cheese, at room temp
- 3⁄4 cup sugar
- 3 large eggs
- 1 large egg yolk
- 1 (15 ounce) can cream of coconut (the sweet stuff,such as Coco Lopez, NOT coconut milk)
- 1 cup heavy whipping cream
- 1 cup sweetened flaked coconut
- 2 large mangoes, pitted, peeled, and sliced
- sugar (optional, for mango puree) or other artificial sweetener, to taste (optional, for mango puree)
directions
- CRUST:.
- Wrap the outside of a 9" springform pan (2 3/4" high sides) with foil. If desired, lightly spray pan with nonstick cooking spray.
- 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.
- FILLING:.
- Preheat oven to 325ºF.
- 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).
- Transfer baked cheesecake to a wire rack to cool completely. Cover cooled cheesecake and chill overnight.
- 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.
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RECIPE MADE WITH LOVE BY
@Muffin Goddess
Contributor
@Muffin Goddess
Contributor
"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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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!
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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!
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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.
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