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Coconut-mango Cheesecake

Author/Submitted by: The Big Bowl Cafe, Chicago, IL
Servings: 12
Categories: Cheesecakes / Desserts

1 1/2  cups  graham cracker crumbs
1 1/2  cups  sweetened shredded coconut, toasted
1/4  cup  sugar
1/2  cup  unsalted butter, (1 stick) melted
4  packages  cream cheese, (8 ounce) room
3/4  cup  sugar
3  large  eggs
1  large  egg yolk
15  ounces  cream of coconut, canned
1  cup  whipping cream
1  cup  sweetened shredded coconut
2  large  fresh mangoes
    Additional sugar, optional

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 into crust. 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

A restaurant recipe from Bon Appetit Aug 96, p25

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