Tropical Mango Coconut Cheesecake Cake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk
- 1 cup mango puree
- 1/2 cup shredded coconut
- Fresh mango slices and toasted coconut flakes for garnish
Directions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Divide the cream cheese mixture into two equal parts. Mix the coconut milk into one part and the mango puree into the other.
- Pour the coconut mixture over the crust, spreading evenly. Carefully spoon the mango mixture on top.
- Sprinkle shredded coconut over the top.
- Bake in the preheated oven for 50-60 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with fresh mango slices and toasted coconut flakes.
- Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 30 minutes
- Kcal: 450 kcal | Servings: 12 servings
FAQs:
- What ingredients are needed to make Mango Coconut Cheesecake Cake?
- You will need ingredients for a coconut cake (such as flour, baking powder, salt, coconut milk, shredded coconut), mango puree or fresh mango, cream cheese, sugar, eggs, vanilla extract, butter, and optional ingredients like whipped cream and toasted coconut for garnish.
- How do I incorporate mango into the cheesecake filling?
- Blend fresh mango into a smooth puree or use store-bought mango puree. Fold this puree into the cheesecake batter just before pouring it over the baked coconut cake layers. This adds a fruity and tropical flavor to the cheesecake.
- Can I use canned mango pulp instead of fresh mango?
- Yes, you can use canned mango pulp as a convenient alternative to fresh mango. Make sure to drain any excess liquid before using it in the cheesecake filling to maintain the right consistency.
- How should I store Mango Coconut Cheesecake Cake?
- Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. Due to the cheesecake layer, it’s best enjoyed chilled. Before serving, allow the cake to sit at room temperature for about 10-15 minutes to soften slightly.
- Can I freeze Mango Coconut Cheesecake Cake?
- Yes, you can freeze the cake for up to 1 month. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving. Optionally, garnish with whipped cream and toasted coconut flakes just before serving for an added tropical touch.
Enjoy creating and savoring this delightful Mango Coconut Cheesecake Cake!