Description
A tropical dessert featuring creamy cheesecake with fresh mango and shredded coconut, topped with a vibrant passion fruit glaze.
Ingredients
Scale
- 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
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs with melted butter and press into the bottom of the springform pan.
- Whip cream cheese until smooth, then add granulated sugar and vanilla extract. Mix in eggs one at a time, then fold in sour cream, mango puree, and shredded coconut until creamy.
- Pour filling over the crust and smooth the top. Bake for about 1 hour, until slightly jiggly. Cool in the oven with the door ajar, then refrigerate for at least 4 hours.
- Mix passion fruit puree, sugar, and cornstarch in a saucepan over medium heat until thickened. Cool and pour over the cheesecake.
Notes
Serve chilled with fresh mango slices or shredded coconut for garnish. Store leftovers covered in the refrigerator for up to one week or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, mango, coconut, dessert, tropical, summer