Description
A tropical escape with rich cream cheese, mango, and coconut flavors, this cheesecake is perfect for any occasion.
Ingredients
Scale
- 2 cups (200g) Oreo biscuit crumbs
- 1/3 cup (80g) melted butter
- 2 blocks (500g) cream cheese, softened
- 3/4 cup (150g) sugar
- 3 large eggs
- 3/4 cup (200ml) mango purée
- 3/4 cup (100ml) fresh cream
- 1/4 cup (50g) coconut cream
- 1 tbsp (10g) cornstarch
- 1 tsp vanilla extract
- 3/4 cup (200ml) mango purée (for topping)
- 2/3 cup (150ml) heavy whipping cream
- 1/4 cup (50ml) coconut cream (for topping)
- 1/4 cup (30g) icing sugar
- 1 tsp (5g) gelatin, dissolved (optional)
- Fresh mango cubes & mango balls for garnish
- Coconut slices for garnish
- Chopped pistachios for garnish
- Fresh mint leaves for garnish
- Shredded coconut for garnish
Instructions
- Preheat your oven to 300°F (150°C). Wrap the exterior of a springform pan with foil for a water bath.
- Mix the Oreo crumbs with melted butter until combined and press into the bottom of the pan.
- Bake the crust for 10 minutes, then set aside to cool slightly.
- Combine the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
- Blend in the mango purée, fresh cream, coconut cream, cornstarch, and vanilla extract until smooth.
- Pour the filling over the crust, smoothing the top.
- Place the pan into the water bath and bake for 50-60 minutes until the center is slightly jiggly.
- Cool gradually in the oven with the door cracked, then chill in the refrigerator for at least 6 hours or overnight.
- Whip the heavy cream until soft peaks form, then fold in mango purée, coconut cream, icing sugar, and optional gelatin.
- Pipe the topping over the cheesecake and decorate with garnishes.
Notes
Make sure cream cheese is at room temperature for a smooth mixture. Don’t overmix the batter after adding eggs to avoid cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: mango, coconut, cheesecake, dessert, tropical