Zanzibari Mango Coconut Cheesecake
Indulge in the tropical flavors of Zanzibar with this delightful Mango Coconut Cheesecake. This creamy and luscious dessert is a perfect blend of sweet mango, rich coconut, and decadent cheesecake, creating a heavenly treat that will transport you to the exotic island of Zanzibar.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup mango puree
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1/2 cup shredded coconut, toasted (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, beating well after each addition.
- Stir in the mango puree, coconut milk, and vanilla extract until well combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 45 minutes, or until the center is almost set. Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle the toasted shredded coconut on top for garnish.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 22g
Supplies
9-inch springform pan Mixing bowls Electric mixer Baking oven
Tools
Spatula Measuring cups and spoons Oven mitts
Serving suggestions
Serve the Zanzibari Mango Coconut Cheesecake chilled, and pair it with a refreshing tropical fruit salad for a complete Zanzibari dessert experience.
Tips & tricks
For a more intense coconut flavor, substitute some of the graham cracker crumbs with shredded coconut in the crust.
Cost
$20