Mango Coconut Cheesecake Recipe

Welcome to another delightful culinary creation from Zynahz! Today’s recipe is a tropical escape in dessert form – our Mango Coconut Cheesecake. This exquisite dessert, with its silky-smooth texture, rich coconut flavor, and vibrant mango topping, is a perfect centerpiece for any family gathering. Picture a warm afternoon, the sun casting gentle rays, the joyful laughter of loved ones filling the air, all while enjoying the delectable flavors of this cheesecake. It’s more than just a dessert; it’s an experience. Let’s make some beautiful memories together!

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 5 hours (including cooling and chilling time)

Servings: 12

Skill Level: Intermediate

Ingredients

• For the crust:
  • 200g digestive biscuits (or graham crackers), crushed
  • 100g unsalted butter, melted
• For the cheesecake filling:
  • 500g cream cheese, softened
  • 200ml coconut cream
  • 150g granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
• For the topping:
  • 2 large ripe mangoes, thinly sliced
  • 100g toasted coconut flakes

Instructions

1. Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan. Wrap the bottom of the pan with aluminum foil to prevent water from seeping in during the water bath.
2. In a medium bowl, mix the crushed digestive biscuits and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and continue beating until fully incorporated.
4. Add the eggs one at a time, beating well after each addition. Stir in the coconut cream and vanilla extract until smooth.
5. Sift the flour over the cream cheese mixture and gently fold it in until no lumps remain.
6. Pour the filling over the prepared crust, smoothing the top with a spatula.
7. Bake the cheesecake in a water bath for about 1 hour, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
8. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
9. Once fully chilled, carefully remove the cheesecake from the pan. Decorate the top with sliced mangoes and toasted coconut flakes.

Helpful Tips

• Ensure all your ingredients are at room temperature before starting, especially the cream cheese, for a smoother filling.
• If you don’t have coconut cream, you can use thick coconut milk, but cream will give a richer flavor.
• For an extra tropical touch, consider adding a bit of lime zest to the filling.

Storage Instructions

Store any leftover cheesecake in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before serving.

Pairings

This Mango Coconut Cheesecake pairs wonderfully with a refreshing coconut drink or a glass of chilled mango juice. For a complete tropical-themed meal, consider serving it after a light, flavorful seafood salad or a grilled chicken dish with tropical salsa.

Indulge in the joy of creating delicious memories with Zynahz. We hope this exquisite Mango Coconut Cheesecake brings a touch of sunshine to your table. Share your culinary creations with us, and let’s inspire each other. Don’t forget to visit Zynahz for more recipes, follow us on social media, and sign up for our newsletter. Cooking with love shapes the most beautiful moments. Enjoy every bite!