Description
A delightful tropical cheesecake combining ripe mango, creamy cheese, and 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 (for glaze)
- 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.
- In a bowl, mix the graham cracker crumbs with melted butter and press into the bottom of the pan. Set aside.
- Whip the cream cheese until smooth. Gradually add sugar and vanilla, mixing well. Add eggs one at a time, blending thoroughly. Fold in sour cream, mango puree, and shredded coconut.
- Pour the filling over the crust and smooth the top. Bake for about 1 hour, or until the center is set but jiggly. Cool in the oven with the door ajar, then refrigerate for at least 4 hours.
- For the glaze, mix passion fruit puree, sugar, and cornstarch in a saucepan. Heat, stirring, until thickened. Cool and pour over the cheesecake.
Notes
For best results, use ripe mangoes and allow the cheesecake to cool slowly in the oven to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, mango, coconut, dessert, tropical