Tropical Breeze Mango Coconut Cheesecake
"I must be in the mood for cheesecake because this is the second one this weekend. Serving size is estimated."
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 2 cups sweetened flaked coconut
- 1 tablespoon granulated sugar
- grated zest of half a lime
- 2 tablespoons unsalted butter, softened
- 24 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 3 large eggs
- 3 tablespoons lime juice
- 1 1⁄2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 1 cup mango jam
- 1 ripe mango, seeded and thinly sliced
- 1 lime, thinly sliced
- sweetened whipped cream, to taste
directions
- 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.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
