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Tropical Paradise Mango Cheesecake

A delicious Tropical Paradise Mango Cheesecake a Slice of Sunshine in Every Bite recipe that will impress your family and friends
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • ½ cup sweetened shredded coconut toasted
  • ½ cup macadamia nuts finely chopped
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter melted
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup mango puree from 2-3 ripe mangoes
  • 3 large eggs room temperature
  • ½ cup sour cream room temperature
  • ¼ cup coconut cream
  • 2 tbsp all-purpose flour
  • 1 tbsp vanilla extract
  • 1 tsp lemon juice
  • ½ tsp coconut extract
Mango Topping
  • 2 ripe mangoes diced
  • ¼ cup water
  • 2 tbsp granulated sugar
  • 1 tbsp lime juice
  • 1 tsp cornstarch mixed with 1 tbsp water
  • Toasted coconut flakes for garnish

Method
 

Prepare Crust
  1. Preheat oven to 325°F and wrap a 9-inch springform pan with aluminum foil
  2. Toast coconut and macadamia nuts in a dry skillet until golden and fragrant
  3. Combine graham crumbs, toasted coconut, macadamia nuts, and sugar in a bowl
  4. Add melted butter and mix until evenly moistened
  5. Press mixture firmly into the bottom and halfway up the sides of the prepared pan
  6. Bake for 10 minutes, then cool while preparing filling
Make Filling
  1. Beat cream cheese and sugar until completely smooth, about 3 minutes
  2. Add mango puree and mix until fully incorporated
  3. Add eggs one at a time, mixing just until combined after each addition
  4. Blend in sour cream, coconut cream, flour, and extracts until smooth
  5. Stir in lemon juice to brighten flavors
  6. Pour filling into the cooled crust and smooth the top
Bake Cheesecake
  1. Place springform pan in a larger roasting pan
  2. Create a water bath by adding hot water to reach halfway up the sides of the springform
  3. Bake for 55-65 minutes until edges are set but center still jiggles slightly
  4. Turn off oven and leave cheesecake in oven with door slightly ajar for 1 hour
  5. Remove from oven and water bath, then cool completely on wire rack
  6. Refrigerate for at least 8 hours or preferably overnight
Prepare Topping and Serve
  1. Combine diced mango, water, sugar, and lime juice in a saucepan
  2. Simmer for 5 minutes until mango begins to break down
  3. Add cornstarch slurry and cook until thickened, about 2 minutes
  4. Cool completely before spreading over chilled cheesecake
  5. Garnish with toasted coconut flakes and additional mango dice if desired
  6. Slice with a warm knife for clean cuts and serve chilled

Notes

Enjoy your delicious creation!