Coconut Mango CheeseCake

Tropical Delight-Coconut Mango Cheesecake

Ingredients

For the crust you will need

Graham Cracker Crumbs-11/2 cups
Butter -5 tbs
Sugar-5 tsp
Sweetened Coconut flakes -1/2 cup


For the Filling you will need

Cream Cheese about -18 oz
3/4 Cup Mango Pulp
Coconut Cream-1/2 cup
2 Tsp Corn Starch
3/4 C or less Sugar
3 Eggs Beaten
Pinch of salt
Vanilla Essence-1/2 tsp



For the topping you will need

Heavy Whipping Cream-1 cup
3 tbs mango pulp
3 tbs coconut milk
3-4 tsp Confectioner's sugar(according to your taste)

or just plain old

Cool whip (store bought)

Final Touch

Slices of Mango
Toasted Coconut flakes 1/4 cup


Direction

Step 1

• Melt the Butter
• Powder the Graham Cracker

In a mixing bowl add the graham cracker crumbs,butter,coconut flakes and sugar using a hand beater mix to combine.
Heat the oven 350 degrees.
Grease the spring foam pan and layer the crumb mixture press it down and up the sides.
Bake at 350 degrees for 15 minutes till a golden crust forms.
Cool and set it aside.

Step 2

• Bring the Cream Cheese to room temperature. 

In a mixing bowl add the cream cheese blend it well using a mixer,now add the mango pulp,corn starch,sugar,salt,vanilla essence blend it till smooth.Slowly add the beaten eggs and continue beating till it gets fluffy.Now add the coconut cream and beat till it all  comes together.

Place the spring foam pan with the cooled crust into a glass pan or any baking tray add the creamed filling into it.Pour 2 cups of water into a glass pan.

Now bake for 60 minutes approximately or until the filling has set.

Allow it to cool, I refrigerated it overnight

Step 3

Toast the Coconut flakes on the stove top using a non stick pan making sure it does not burn.

Step 4 

In a mixing bowl add the whipping cream,sugar and beat it till it is nice and fluffy till soft peaks are formed
it takes about 7 minutes using a hand beater,add to it some mango pulp and coconut cream beat again.
Spread over the chilled cheesecake and top lavishly with toasted coconut flakes.

Coconut Cheesecake

 Coconut Cheesecake

Ingredients

For the crust u will need

Graham cracker Crumbs 11/2 cups
Butter 5 tbs
Sugar 5 tsp
Sweetened Coconut 1/2 cup


For the filling you will need

3 packages Cream cheese 6 oz each
1 cup  Coconut milk
2 tsp Corn starch
3/4 cup Sugar
3 Eggs beaten
Pinch of salt
Vanilla Essence -1/4 tsp

For the Whipped Topping you will need

Heavy Whipping cream 1 cup
3 -4 tsp Confectioners Sugar
3 tbs Coconut Milk

Final touches
1/2 cup Toasted Coconut flakes


Directions 

Step 1

Powder the Graham crackers
Melt the butter
In a mixing bowl combine the graham crumbs,coconut flakes,sugar mix  to combine add the butter using a hand mixer blend it well.
Heat oven to 350 degrees,
Grease the spring foam pan and  layer the crumb mixture and press it down and up the sides. .
Bake at 350 for 15 minutes till a golden crust forms.
Cool and set it aside.

Step 2

In  a mixing bowl add the cream cheese blend it well using a mixer,now add the corn starch,sugar,salt and vanilla essence blend it till smooth..Slowly add the beaten eggs and continue beating till it gets fluffy.
Now add the coconut milk and beat till it all comes together.

Place the spring foam pan with the cooled crust  into a glass pan or any baking tray add the creamed filling into it.
Pour 2 cups approx of hot water into the glass pan.Now bake for 60 minutes approximately or until you see the filling has set.

Allow to cool i refrigerated it overnight and make the topping after 10 hours.

Step 3

I toasted the coconut and almond on the stove top in a pan and cooled it to room temperature.
Step 4

In a bowl add the whipping cream and sugar and beat it till it is nice and fluffy till soft peaks have formed it takes about 5 minutes or more with a hand mixer .Add 2-3 tbs of coconut milk or cream beat again.

Spread over the cheesecake and topped lavishly with crunchy almond and coconut.