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Delicious Mango Cheesecake with a Coconut Crust

Mango Cheesecake with Coconut Crust made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups crushed graham cracker crumbs
  • 1 cup shredded unsweetened coconut
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups cream cheese softened
  • 3/4 cup granulated sugar
  • 1 cup pureed ripe mango
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • Zest of 1 lime

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Mix graham cracker crumbs, shredded coconut, and melted butter.
  3. Press the crumb mixture into the bottom of a springform pan.
  4. Bake the crust for 10 minutes and then let it cool.
  5. In a large bowl, beat the cream cheese with sugar until smooth.
  6. Add the mango puree, eggs, vanilla, cornstarch, and lime zest, mixing until smooth.
  7. Pour the filling over the cooled crust and smooth the top.
  8. Bake for 50-60 minutes, until the center is set but still jiggles slightly.
  9. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours.
  10. Release the sides of the springform pan and slice the cheesecake.
  11. Serve chilled, optionally topped with additional mango slices or whipped cream.