Coconut Mango Cheesecake Bars Food

MANGO COCONUT CHEESECAKE

Steps:

• Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, cornstarch and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Stir in sour cream and mango. Pour filling over crust.
• Bake at 300°F 1 hour 20 minutes to 1 hour 30 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Sprinkle coconut and additional mango over top of cheesecake. Cover; refrigerate any remaining cheesecake.

BIG BOWL CAFE COCONUT MANGO CHEESECAKE

Steps:

• 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.

COCONUT CHEESECAKE BARS

Steps:

• Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool.
• Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
• Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.
• To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.