PINEAPPLE-MANGO CHEESECAKE
Prepare coconut, pineapples and mangos to make a delicious Pineapple-Mango Cheesecake. Taste the tropical sweetness of this rich, dense mango cheesecake!
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, brown sugar, coconut and butter; press onto bottom of prepared pan.
- Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Meanwhile, combine pineapple and mangos in medium bowl. Blend half the fruit mixture in blender until smooth. Return to fruit in bowl; mix well. Refrigerate until ready to serve.
- Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with fruit mixture.
Nutrition Facts : Calories 260, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 95 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
COCONUT-LIME CHEESECAKE WITH MANGO COULIS
This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.
Provided by Alberta Rose
Categories World Cuisine Recipes Latin American Caribbean
Time 9h30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.4 g, Cholesterol 131.4 mg, Fat 31.6 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 19.6 g, Sodium 310.6 mg, Sugar 31.6 g
MANGO LIME CHEESECAKE RECIPE BY TASTY
Here's what you need: digestive biscuits, sugar, butter, large mangoes, cream cheese, sugar, large eggs, egg yolks, lime zests, sour cream, lime juices, sugar
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat your oven to 190°C (375°F).
- Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
- Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
- Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
- Using a blender, puree mangos until smooth. Set aside.
- In a large bowl, whisk together cream cheese and sugar until smooth.
- Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
- Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
- Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
- In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
- Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
- Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
- Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 55 grams, Fat 54 grams, Fiber 3 grams, Protein 14 grams, Sugar 43 grams
MANGO CHEESECAKE WITH SWEET GINGER CRUST
An exotic flair to a very traditional dessert. The sweet, fragrant flavor of mango perfectly complements the bold, rich ginger crust. A unique dish that is sure to be remembered and requested again!
Provided by SwtToothPriya
Categories Desserts Cakes Cheesecake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan.
- Bake in the preheated oven for 10 minutes; let cool, about 10 minutes.
- Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.
- Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree; mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan.
- Bake in the preheated oven until set, 55 to 65 minutes.
- Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 33.9 g, Cholesterol 120.8 mg, Fat 28.2 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 16.4 g, Sodium 239.9 mg, Sugar 25.9 g
MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST
Categories Cake Fruit Ginger Dessert Bake Cream Cheese Lime Mango Pineapple Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- For crust:
- Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
- Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
- Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.
MANGO PINEAPPLE LIME CHEESECAKE
I had forgotten that I had this recipe tucked away in some recipe file on my computer, so I figured I'd post it here so I wouldn't forget about it again. I believe this is from Bon Appétit.
Provided by Muffin Goddess
Categories Cheesecake
Time P1DT2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- CRUST:.
- Preheat oven to 350ºF. Generously butter a 9" springform pan. Finely grind the gingersnaps, macadamia nuts, brown sugar and crystallized ginger in a food processor. Add butter and process until well-mixed. Press mixture into prepared pan, going 1 3/4 inches up the sides. Bake in preheated oven for about 8 minutes, or until crust is set. Transfer to a wire rack to cool.
- FILLING:.
- In a large bowl, beat cream cheese, sugar and minced lime peel with a mixer until light and fluffy. Beat in sour cream and lime juice. Add eggs one at a time, beating just until blended. Pour filling into prepared crust. Bake at 350ºF for about 80 minutes, or until edges are firm but the center 2 inches of cheesecake are still slightly jiggly.
- Transfer baked cheesecake to a wire rack to cool for 10 minutes. Loosen sides of cheesecake with a small sharp knife and remove springform ring. Chill cheesecake overnight. After chilling, arrange mango slices around top outer edge of cake. Arrange kiwi in a ring just inside the ring of mango. Arrange the sliced pineapple within the ring of kiwi, then place the pineapple leaves in the center of the cheesecake.
Nutrition Facts : Calories 549.4, Fat 39.4, SaturatedFat 21.1, Cholesterol 164.4, Sodium 257.6, Carbohydrate 43.8, Fiber 2, Sugar 37.5, Protein 9.4
MANGO, GINGER AND CORIANDER CHEESECAKE
Mango, Ginger and Coriander Cheesecake - East meets west Asian fusion recipe with refreshing and light fruit and spices. A perfect dessert for a warm summers day, and great after a good curry!
Yield 12 servings
Number Of Ingredients 16
Steps:
- To make the crust - Start by turning the biscuits into fine crumbs, either using a food processor or by putting them in a plastic bag and crushing them with a rolling pin, and add the dry coriander (cilantro). Melt the butter and add to the biscuit mixture. Combine well and then tip it into a 9" spring-form cake tin. Using the back of a spoon, press the mixture down to form an evenly packed base. Transfer to the fridge to set. To make the filling - In a blender puree the flesh of 2 mangos. Put half in the fridge for later - you'll use this for your topping. Dissolve the gelatin in about a third of a mug of warm water and leave to cool. Very finely chop the ginger and fresh coriander and set aside. In a large mixing bowl, combine the cream cheese, sugar and icing sugar using a spoon to mix vigorously. Then stir in the mango puree and gelatin. In a separate bowl, whip the cream until soft peaks form. Stir this in gently to the cream cheese mixture. Gently fold in the ginger and fresh coriander (cilantro) until evenly mixed in. Pour the mixture into the tin on top of the biscuit base and transfer to the fridge. Allow to chill for at least 2 hours before adding the topping. To make the topping - Add the juice of one lime to the remaining mango puree. Dissolve 1 tsp gelatin in about 3 tbsp warm water and add to the mango mixture, stirring well. Pour the topping over the top spread it out evenly using a spoon. Return the cake to the fridge. Leave it to chill for at least another 3 hours - but ideally overnight. Carefully remove from the tin and transfer to a plate or cake stand. Served best after a delicious Asian feast!
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