Mango Coconut Cheesecake with Passion Fruit Glaze
Mango Coconut Cheesecake with Passion Fruit Glaze is a delightful treat that brings a taste of the tropics to your table. This creamy cheesecake combines the sweetness of ripe mango, the richness of cream cheese, and the nutty flavor of shredded coconut. Topped with a vibrant passion fruit glaze, this dessert is sure to impress everyone.
Why Make This Recipe
Making this cheesecake is a great way to celebrate special occasions or just indulge in something delicious. The harmonious blend of flavors creates an exotic experience that transports you to sunny beaches. Plus, it’s made with fresh ingredients, ensuring each bite is bursting with tropical goodness.
How to Make Mango Coconut Cheesecake with Passion Fruit Glaze
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 32 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup fresh mango, pureed
- 1 cup shredded coconut
- 1/2 cup passion fruit puree
- 1/4 cup granulated sugar (for glaze)
- 1 tbsp cornstarch
Directions:
STEP 01: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
STEP 02: Make the Graham Cracker Crust
In a bowl, mix the graham cracker crumbs with melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan. Set aside.
STEP 03: Prepare the Cheesecake Filling
In a large bowl, whip the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs, one at a time, blending thoroughly after each addition. Fold in the sour cream, mango puree, and shredded coconut until the mixture is creamy and smooth.
STEP 04: Bake to Tropical Perfection
Pour the creamy mango-coconut filling over the graham cracker crust. Smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool with the oven door slightly ajar. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
STEP 05: Create the Passion Fruit Glaze
In a small saucepan, mix the passion fruit puree, granulated sugar, and cornstarch. Heat over medium, stirring constantly, until the glaze thickens. Allow it to cool before pouring it generously over the chilled cheesecake. Enjoy the Island Vibes! Serve your Mango Coconut Cheesecake with the vibrant Passion Fruit Glaze, and garnish with fresh mango slices or shredded coconut for a tropical finishing touch.
How to Serve Mango Coconut Cheesecake with Passion Fruit Glaze
Slice the cheesecake into wedges and serve it chilled. You can add extra toppings like fresh mango slices, whipped cream, or shredded coconut for a beautiful presentation. This dessert pairs well with a cup of coffee or a refreshing cocktail.
How to Store Mango Coconut Cheesecake with Passion Fruit Glaze
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to five days. If you want to freeze the cheesecake, wrap it tightly in plastic wrap and place it in the freezer for up to a month. Thaw it in the fridge before serving.
Tips to Make Mango Coconut Cheesecake with Passion Fruit Glaze
- Use ripe mangoes for the best flavor in the puree.
- Make sure the cream cheese is softened to room temperature for smooth mixing.
- If you prefer a thicker glaze, add a little more cornstarch as needed.
- Let the cheesecake cool slowly in the oven to prevent cracks.
Variation
You can swap the mango puree for other tropical fruits like pineapple or pomegranate for a different flavor profile. You can also add a layer of fresh fruit on top before serving for added freshness.
FAQs
Q: Can I use canned mango puree instead of fresh?
A: Yes, you can use canned mango puree if fresh mango is not available. Just make sure it is pure and without added sugars.
Q: How long does the cheesecake need to cool?
A: Allow the cheesecake to cool in the oven with the door slightly ajar for about an hour, then refrigerate it for at least 4 hours before serving.
Q: Is it possible to make the cheesecake without eggs?
A: Yes! You can use a substitute like flax eggs or commercial egg replacers to make it egg-free. The texture may vary slightly.
Indulging in this Mango Coconut Cheesecake with Passion Fruit Glaze is like taking a mini-vacation with every slice. Enjoy the flavors and share with friends and family for a delightful experience!