Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 1/2 c Graham cracker crumbs
1 1/2 c Sweetened shredded coconut
Toasted
1/4 c Sugar
1/2 c Unsalted butter -- (1 stick)
Melted
FILLING:
4 pk Cream cheese -- (8 ounce)
Room
Temperature
3/4 c Sugar
3 lg Eggs
1 lg Egg yolk
15 oz Cream of coconut -- canned
1 c Whipping cream
1 c Sweetened shredded coconut
2 lg Fresh mangoes
Additional sugar --
Optional
Pan-try and Prepare: 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.
