Tropical Bliss Coconut Mango Cheesecake
Indulge in a slice of paradise with this Tropical Bliss Coconut Mango Cheesecake! Inspired by the delightful offerings of The Big Bowl Cafe in Chicago, this unique cheesecake blends the creamy richness of traditional cheesecake with the tropical flavors of coconut and ripe mango. The crust is a delightful combination of graham cracker and toasted coconut, adding an irresistible crunch. The luscious filling is infused with creamy coconut for a rich and velvety texture, perfectly complemented by the sweet and tangy mango topping. Whether for a special occasion or just a weekend treat, this cheesecake is sure to impress with its beautiful presentation and incredible flavor.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Graham cracker crumbs
1 1/2 cups (Crushed)
Sweetened flaked coconut
1 1/2 cups (Toasted)
Sugar
1/4 cup (Granulated)
Unsalted butter
1/2 cup (Melted)
Cream cheese
4 (8 ounce) packages (At room temperature)
Sugar
3/4 cup (Granulated)
Large eggs
3 (Room temperature)
Large egg yolk
1 (Room temperature)
Cream of coconut
1 (15 ounce) can (The sweet version, NOT coconut milk)
Heavy whipping cream
1 cup (None)
Sweetened flaked coconut
1 cup (For mixing into filling)
Large mangoes
2 (Pitted, peeled, and sliced)
Sugar or other sweetener
To taste (Optional, for mango puree)
Instructions
1
CRUST: Start by wrapping the outside of a 9-inch springform pan with foil to prevent water from leaking in if using a water bath. You can lightly spray the pan with nonstick cooking spray for easy removal. In a medium mixing bowl, combine the graham cracker crumbs, toasted coconut, and sugar. Stir in the melted butter until the mixture is well blended. Press this mixture evenly into the bottom and up the sides of the prepared pan. Chill in the refrigerator while you prepare the filling.
2
FILLING: Preheat your oven to 325°F (163°C). In a large mixing bowl, beat the cream cheese and 3/4 cup sugar together until smooth and creamy using an electric mixer. Add the eggs one at a time, beating well after each addition. Follow with the egg yolk and mix until fully incorporated. Gradually add in the cream of coconut, heavy cream, and shredded coconut, beating gently until just blended.
3
Pour the filling into the chilled crust, smoothing the top with a spatula. If you prefer, you can place the springform pan in a larger pan and fill it with water (a water bath) before baking. Bake the cheesecake in the preheated oven for about 1 hour and 25 minutes, or until it is puffed and golden. The center should remain slightly wiggly, as it will firm up as it cools.
4
Once baked, transfer the cheesecake to a wire rack to cool completely to room temperature. Once cooled, cover and refrigerate the cheesecake overnight to allow it to set fully.
5
SERVING: Just before serving, puree 1/4 of the mango slices until smooth. Taste and sweeten with sugar or your preferred sweetener if desired. Use a thin knife to loosen the edges of the cheesecake from the springform ring before removing the sides. Arrange the remaining mango slices artfully over the top of the cheesecake. Serve each slice accompanied by a drizzle of the mango puree or a small puddle on the plate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Bliss Coconut Mango Cheesecake?
It is a rich dessert that blends the creamy texture of traditional cheesecake with tropical coconut and ripe mango flavors, inspired by The Big Bowl Cafe in Chicago.
What makes the crust unique?
The crust is unique because it combines graham cracker crumbs with toasted coconut for an irresistible crunch and added flavor.
What size pan should be used for this recipe?
A 9-inch springform pan is required for this cheesecake.
How do I prevent water from leaking into the pan during a water bath?
Wrap the outside of the springform pan with foil before placing it in the water bath.
What are the ingredients for the crust?
The crust consists of 1 1/2 cups graham cracker crumbs, 1 1/2 cups toasted sweetened flaked coconut, 1/4 cup sugar, and 1/2 cup melted unsalted butter.
Should the crust be chilled before adding the filling?
Yes, you should chill the prepared crust in the refrigerator while you mix the filling.
At what temperature should the cheesecake be baked?
The cheesecake should be baked in an oven preheated to 325 degrees Fahrenheit (163 degrees Celsius).
How much cream cheese is needed for the filling?
The recipe calls for four 8-ounce packages of cream cheese.
Should the cream cheese be at room temperature?
Yes, using cream cheese at room temperature ensures a smooth and creamy filling without lumps.
How are the eggs incorporated into the batter?
Add the eggs one at a time, beating well after each addition, followed by one egg yolk.
Can I use coconut milk instead of cream of coconut?
No, you must use a 15-ounce can of cream of coconut, which is the sweet version, not standard coconut milk.
What type of coconut is mixed into the filling?
One cup of sweetened flaked coconut is folded into the filling mixture.
What is the role of heavy whipping cream in this recipe?
Heavy whipping cream is added to the filling to create a rich and velvety texture.
How long does the cheesecake need to bake?
It typically takes about 1 hour and 25 minutes to bake until puffed and golden.
How can I tell when the cheesecake is finished baking?
The edges should be puffed and golden, but the center should remain slightly wiggly as it will firm up while cooling.
What is the cooling process for this cheesecake?
Cool the cheesecake to room temperature on a wire rack, then cover and refrigerate it overnight.
Why must the cheesecake be refrigerated overnight?
Overnight refrigeration allows the cheesecake to set fully for the best texture and flavor.
How many mangoes are required for the topping?
The recipe requires two large mangoes, pitted, peeled, and sliced.
How do I prepare the mango puree?
Puree one-quarter of the mango slices until smooth, and sweeten with sugar if desired.
How should I arrange the mango topping?
Arrange the remaining mango slices artfully over the top of the chilled cheesecake just before serving.
How do I remove the cheesecake from the springform pan?
Run a thin knife around the edges to loosen the cheesecake from the ring before removing the sides.
Is a water bath mandatory for this recipe?
While optional, using a water bath helps the cheesecake bake more evenly and prevents cracking.
What is the best way to serve this dessert?
Serve each slice with mango slices on top and a drizzle of mango puree on the side.
Can I use extra sweetener in the mango puree?
Yes, you can add sugar or your preferred sweetener to the mango puree to taste.
What are the main flavor profiles of this dish?
The main flavors are tropical, sweet, and creamy, featuring both coconut and mango.
What is the texture of the crust?
The crust is crunchy due to the combination of graham cracker crumbs and toasted coconut flakes.
What is the texture of the filling?
The filling is exceptionally rich, velvety, and creamy.
Is this recipe suitable for special occasions?
Yes, its beautiful presentation and unique tropical flavors make it perfect for celebrations.
What should the mango slices look like for the topping?
The mangoes should be pitted, peeled, and sliced thin for artful arrangement.
What inspired the creation of this specific cheesecake?
It was inspired by the tropical dessert offerings found at The Big Bowl Cafe in Chicago.