COCONUT-LIME CHEESECAKE WITH MANGO COULIS
This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.
Provided by Alberta Rose
Categories World Cuisine Recipes Latin American Caribbean
Time 9h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
- Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
- Reduce oven heat to 300 degrees F (150 degrees C).
- Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
- Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
- Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
- Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
- Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.4 g, Cholesterol 131.4 mg, Fat 31.6 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 19.6 g, Sodium 310.6 mg, Sugar 31.6 g
COCONUT MANGO CHEESECAKE BARS
Make and share this Coconut Mango Cheesecake Bars recipe from Food.com.
Provided by licked_cupcake
Categories Bar Cookie
Time 50m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 deg F. Spread coconut in a 9x9 baking pan. Bake, uncovered, 4-5 mins or until toasted, stirring once. Allow to cool.
- For crust, put 2 tbsp of the toasted coconut in a food processor. Set the remaining coconut aside. Add the following ingredients to the food processor - graham cracker crumbs, 2 tbsp sugar, orange peel. Gradually add melted butter, processing with on-off turns until mix comes together. Press mix into the bottom of the 9x9 baking pan. Bake 10 minutes Cool for 15 minutes.
- For filling, in a large mixing bowl beat together cream cheese, 1/3 c sugar, and vanilla, using an electric mixer. Add orange juice and beat until smooth. Stir in egg. Pour mix over baked crust. Bake approx 15 mins or until center is just set. Cool on a wire rack, then cover and chill for at least 2 hours.
- Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut.
Nutrition Facts : Calories 150.1, Fat 10.2, SaturatedFat 6.3, Cholesterol 34.9, Sodium 95.4, Carbohydrate 13.6, Fiber 0.9, Sugar 10.8, Protein 1.9
MANGO COCONUT CHEESECAKE
A delicious taste of the tropics is headed your way with this cheesecake, boasting a coconut cookie crust, mango in the creamy filling and shaved coconut on top. Make it your way with the variation below.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h5m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, cornstarch and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Stir in sour cream and mango. Pour filling over crust.
- Bake at 300°F 1 hour 20 minutes to 1 hour 30 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Sprinkle coconut and additional mango over top of cheesecake. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 370, Carbohydrate 31 g, Cholesterol 100 mg, Fat 5, Fiber 0 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 1/2 g
More about "coconut mango cheesecake bars recipes"
CREAMY COCONUT MANGO CHEESECAKE BARS | BUTTERNUT …
From butternutbakeryblog.com
5/5 (3)Total Time 467475 hrs 8 minsEstimated Reading Time 5 mins
- Whisk together all of the ingredients in a saucepan and cook over medium heat. Continue whisking and bring the mixture to a boil. Only boil for 30 seconds, then immediately remove it from the heat and transfer to a heat safe container or bowl.
- Preheat the oven to 350F and coat an 8×8 pan with nonstick spray. Line the bottom and sides with parchment paper.
- Once the crust is baked, make the filling. Using a hand or stand mixer, whisk the cream cheese on medium speed until smooth (careful not to over mix).
MANGO CHEESECAKE BARS | OLIVE & MANGO
From oliveandmango.com
COCONUT CHEESECAKE BARS - BAKER BY NATURE
From bakerbynature.com
COCONUT CHEESECAKE BARS RECIPE - CRUNCHY CREAMY …
From crunchycreamysweet.com
MANGO COCONUT CHEESECAKE BARS | RECIPE
From barthbakery.com
WHIPPED COCONUT CHEESECAKE WITH MARINATED MANGO RECIPE
From foodnetwork.com
Author Brooke WilliamsonSteps 3Difficulty Easy
NO BAKE COCONUT MANGO CHEESECAKE BARS - ISLAND BAKES
NO-BAKE COCONUT MANGO CHEESECAKE BARS | THE LEAF
From leaf.nutrisystem.com
Calories 198Total Fat 13.3gTotal Carbohydrate 15.4g
MANGO CHEESECAKE WITH COCONUT GRAHAM CRUST | THE MARBLE …
From themarblekitchen.com
VEGAN MANGO CHEESECAKE BARS - CHOOSING CHIA
From choosingchia.com
33 BEST CHEESECAKE BARS - EASY CHEESECAKE BAR RECIPES
From delish.com
BEST COCONUT CHEESECAKE BARS RECIPE - HOW TO MAKE COCONUT …
From delish.com
VEGAN MANGO CHEESECAKE (NO BAKE, GLUTEN FREE) - ADDICTED TO …
From addictedtodates.com
VEGAN MANGO CHEESECAKE BARS (NO-BAKE) - RAINBOW …
From rainbownourishments.com
CREAMY COCONUT MANGO CHEESECAKE BARS | BUTTERNUT BAKERY
From pinterest.ca
COCONUT MANGO CHEESECAKE BARS | PUNCHFORK
From punchfork.com
COCONUT CHEESECAKE BARS (BEST & EASY RECIPE)
From thissillygirlskitchen.com
MANGO COCONUT CHEESECAKE RECIPE - THE GOURMET LARDER
From thegourmetlarder.com
NO BAKE MANGO CHEESECAKE (WITHOUT GELATIN) - WHOLEFOOD …
From wholefoodsoulfoodkitchen.com
MANGO COCONUT CHEESECAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love