Big Bowl Cafe Coconut Mango Cheesecake

Name: Big Bowl Cafe Coconut Mango Cheesecake
Prep time: 30 min
Cook time: 25 h 30 min
Total time: 26 h
Yield: 12 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs; 1 1/2 cups sweetened flaked coconut, toasted; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 4 (8 ounce) packages cream cheese, at room temp; 3/4 cup sugar; 3 large eggs; 1 large egg yolk; 1 (15 ounce) can cream of coconut (the sweet stuff,such as Coco Lopez, NOT coconut milk); 1 cup heavy whipping cream; 1 cup sweetened flaked coconut; 2 large mangoes, pitted, peeled, and sliced; sugar (optional, for mango puree) or other artificial sweetener, to taste (optional, for mango puree)

Submitted by Muffin Goddess

"I haven't gotten around to making this yet, but it sounds so good I thought I'd share it (I love out-of-the-ordinary cheesecakes!). The baking instructions do not mention a waterbath, but I usually bake my cheesecakes with one, so I suppose it can be baked by whatever method the individual chef has best luck with. Not sure where on the web I found this, but I know that it's initially from The Big Bowl Cafe in Chicago."

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photo by hippeastrum

Ready In:: 26hrs
Ingredients:: 13
Serves:: 12

ingredients

CRUST
1 ¹⁄₂ cups graham cracker crumbs
1 ¹⁄₂ cups sweetened flaked coconut, toasted
¹⁄₄ cup sugar
¹⁄₂ cup unsalted butter, melted
FILLING
4 (8 ounce) packages cream cheese, at room temp
³⁄₄ cup sugar
3 large eggs
1 large egg yolk
1 (15 ounce) can cream of coconut (the sweet stuff,such as Coco Lopez, NOT coconut milk)
1 cup heavy whipping cream
1 cup sweetened flaked coconut
2 large mangoes, pitted, peeled, and sliced
sugar (optional, for mango puree) or other artificial sweetener, to taste (optional, for mango puree)

directions

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.

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Reviews

Made this for DH who loves coconut and mangoes. I added some mango puree to the mix and just used butter and the coconut as a crust to be Gfree. Came out great.Very Delicious. Thank you Made for ZWT 7 for Saucy Silverados.

Jamilahs_Kitchen
This cheesecake is fantastic! The coconut in the crust adds a really nice chewiness to it. I use the crust recipe for my Key Lime Pie recipe now, too. The only change I made was to spoon dollops of the mango puree over the unbaked cheesecake filling and swirl with a knife. I think it made for a much prettier presentation. Will make this again and again!

HokieGourmet
Really good! I didn't have any more coconut flakes on hand so I couldn't add those. I also did add mango compote that I had in the refrigerator, which added a little extra sweetness. Thanks!

hippeastrum

RECIPE SUBMITTED BY

Muffin Goddess

Norwood, 0

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