Coconut-mango cheesecake

 
                          COCONUT-MANGO CHEESECAKE
 
 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.
   
   Recipe By     : The Big Bowl Cafe, Chicago, IL
  
 
 
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