Author/Submitted by: The Big Bowl Cafe, Chicago, IL
graham cracker crumbs
sweetened shredded coconut,
(1 stick) melted
(8 ounce) room
cream of coconut,
sweetened shredded coconut
Pan-try and Pre-pare:
15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department
of most supermarkets
Mangoes: halve, pit, peel, slice
FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4-inch-
high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium
bowl. Add butter and mix to blend. Press mixture into bottom and up sides of
pre-pared pan. Chill while preparing filling.
FOR FILLING: Beat cream cheese and 3/4 cup sugar in large bowl until blended.
Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream
of coconut, whipping cream and shredded coconut; beat just until blended. Pour
Meanwhile, preheat the OVEN to 325F.
Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer
to rack; cool completely. Refrigerate until well chilled (Can be made 1 day
ahead. Cover and keep refrigerated.)
Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl.
Sweeten to taste with sugar, if desired. Using small knife, cut around
cheesecake to loosen. Remove pan sides. Arrange remaining mango slices
decoratively over cheesecake. Serve with mango puree.
A restaurant recipe from Bon Appetit Aug 96, p25