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Coconut and Mango Cheesecake

Coconut and Mango Cheesecake
Prep Time
Cook Time

1 hour

Coconut and Mango Cheesecake - The mango season is booming and what would be a better way to enjoy mangoes than in a velvety cheesecake? Try out this lovely recipe of classic coconuty mango cheesecake.
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Source:  asma iqbal
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  • Plain sweet biscuits 250g
  • Reduced-fat spread, melted 100g
  • Light cream cheese, softened 500g
  • Extra-light sour cream 200g
  • Firmly packed brown sugar 1/4 cup
  • Vanilla extract 1/2 teaspoon
  • Coconut essence 1 teaspoon
  • Eggs 2
  • Egg yolk 1
  • Finely grated lime rind 1 tablespoon
  • Frozen mango cheeks, thawed, chopped 3 (150g)
  • Shredded coconut, lightly toasted 1/4 cup
  • Sliced mango cheeks, to serve

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Cooking Directions

  1. Preheat oven 170°C/150°C fan-forced.

  2. Grease a 6cm-deep, 22cm (base) round springform pan and line base and side with baking paper.

  3. Process biscuits until mixture resembles fine breadcrumbs, add in spread and process until just combined.

  4. Press mixture over base and side of prepared pan.

  5. Refrigerate for 20 minutes.

  6. Bake for 10 minutes and then cool.

  7. Process cream cheese, sour cream, sugar, vanilla, coconut essence, eggs and egg yolk until smooth and combined.

  8. Stir in lime rind, chopped mango and 1 tablespoon coconut.

  9. Pour mixture over base.

  10. Bake for 40 minutes or until just set.

  11. Let it cool at room temperature.

  12. Refrigerate, covered, for 4 hours or overnight.

  13. Top with remaining coconut and sliced mango. Serve.

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Comments posted by users for Coconut and Mango Cheesecake recipe:

  1. where can i find sour cream in karachi

    on Mar 11 2012 6:42AM Report Abuse GHAZALAKAMRAN

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