Mango Coconut Cheesecake
This tropical-inspired cheesecake has a coconut graham cracker crust, a creamy coconut filling, and a super fruity mango gelée layer. This is the perfect treat for anybody wanting a taste of vacation :)
Ingredients
Coconut Graham Cracker Crust
- 2 cups (220 grams) graham cracker crumbs (a little less than 2 sleeves)
- 1/2 cup (45 grams) coconut flakes (unsweetened, shredded or flaked)
- 1/3 cup (70 grams) granulated sugar
- 1/2 cup (110 grams) unsalted butter, melted
Coconut Cheesecake
- 4 8 oz blocks full fat Philadelphia cream cheese (room temperature)
- 1 cup coconut milk (full fat, room temperature) (be sure to shake the can before opening it!)
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- 1/2-1 tsp coconut extract (depending on how much you like coconut, I used 1 full teaspoon)
Mango Gelée
- 1 cup mango puree
- 2.5 teaspoons gelatine powder
- 1/2 cup water
To serve
- ripe mangos, sliced
- rasperries
- unsweetened coconut flakes
Instructions
Coconut Graham Cracker Crust
- Preheat oven to 350 degrees F. Spray a 9" springform pan with nonstick spray and set aside.
- Combine the graham cracker crumbs and coconut flakes in a food processor. Add melted butter and sugar and keep mixing until you have the texture of wet sand.
- Pour the coconut graham cracker mixture into the prepared springform pan and press it firmly into the bottom and sides of the pan. You can use a measuring cup to press it down evenly. Bake for 8 minutes. Remove from oven and allow to cool slightly as you make the filling.
Coconut Cheesecake Batter
- Reduce oven temperature to 325 degrees F. Place a 9x13in pan in the bottom rack of your oven. Start boiling water. You will pour the boiling water in this pan right before baking the cheesecake.
- Use a stand mixer fitted with the paddle attachment to beat the room temperature cream cheese until it is smooth and creamy. This will take about 2 minutes on medium speed. Add the coconut milk, sugar, and cornstarch and mix for another 30 seconds to 1 minute or until combined. Scrape down the sides and bottom of the bowl with a spatula.
- Decrease the speed to slow and add eggs one at a time, waiting for each egg to fully mix in before adding the next egg. Add the coconut extract and give it one more mix.
- Pour batter into the cooled pan with the prepared crust. Gently tap it on the countertop to release any bubbles. Use an offset spatula to even out the surface.
- Pour the boiling water into the pan and immediately place the cheesecake on the center rack.
- Bake in the 325 degree oven for 1 hour. It is done when the edges are set and the middle slightly jiggles if you gently shake the pan. Turn the oven off and crack the oven door. Let the cheesecake cool in the oven for about 45 minutes. Remove the cheesecake from the oven and allow it to come to room temperature. Keep the springform ring on the cheesecake.
Mango Gelée
- Sprinkle the gelatin over cold water in a small saucepan and let it sit for 10-15 minutes. Transfer the saucepan to your stovetop and warm the mixture until the gelatine is completely melted.
- Whisk in the pureed mango pulp (the smoother the better) and pour it over the room temperature cheesecake. This should be just enough to cover the surface of the cheesecake. Make sure the gelatine doesn't start spilling over the sides. Stop pouring if it is too much. Pop any bubbles in the gelatine with a toothpick.
- Carefully transfer the cheesecake to the refrigerator and allow to chill for at least 2-3 hours (preferably overnight).
For serving
- Before serving, release the cheesecake from the springform pan. Decorate with more sliced mango or fruit of your choice. Sprinkle with unsweetened coconut flakes.
- Run your knife under HOT water and quickly dry it off. Slice cheesecake (cleaning the knife between slices if needed). ENJOY!