Mango Coconut Cheesecake Food

COCONUT-LIME CHEESECAKE WITH MANGO COULIS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
• Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
• Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
• Reduce oven heat to 300 degrees F (150 degrees C).
• Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
• Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
• Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
• Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
• Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

TROPICAL BREEZE MANGO COCONUT CHEESECAKE

Steps:

• For pie crust: Heat oven to 350. Toss together coconut, sugar, and lime zest in a medium mixing bowl. Add butter and stir until crumbly. Press mixture into bottom and up sides of a 9 inch non-stick spring form pan. Bake for 10 to 12 minutes, until light brown. Allow to cool completely.
• For filling: Reduce oven temperature to 300. Beat cream cheese until smooth with an electric mixer on medium speed in a large mixing bowl. Gradually beat in sweetened condensed milk, beating until smooth. Add eggs, lime juice, vanilla extract and cornstarch, mixing until well combined.
• Pour cream cheese mixture into prepared crust. Stir in jam until smooth. Drop dollops of jam on top of filling. Gently swirl jam with a knife until top of filling appears marbleized.
• Bake for 55 to 60 minutes or until center is set when jiggled. Place pan on wire rack to cool completely. Cover and refrigerate 8 hours to overnight.

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 MANGO CHEESECAKE BARS

Steps:

• Preheat oven to 350 deg F. Spread coconut in a 9x9 baking pan. Bake, uncovered, 4-5 mins or until toasted, stirring once. Allow to cool.
• For crust, put 2 tbsp of the toasted coconut in a food processor. Set the remaining coconut aside. Add the following ingredients to the food processor - graham cracker crumbs, 2 tbsp sugar, orange peel. Gradually add melted butter, processing with on-off turns until mix comes together. Press mix into the bottom of the 9x9 baking pan. Bake 10 minutes Cool for 15 minutes.
• For filling, in a large mixing bowl beat together cream cheese, 1/3 c sugar, and vanilla, using an electric mixer. Add orange juice and beat until smooth. Stir in egg. Pour mix over baked crust. Bake approx 15 mins or until center is just set. Cool on a wire rack, then cover and chill for at least 2 hours.
• Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut.