Big Bowl Cafe Coconut Mango Cheesecake
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 190 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Big Bowl Cafe Coconut Mango Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
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In a separate mixing bowl, beat the cream cheese and sugar until smooth. Add the coconut milk, mango puree, and vanilla extract, and mix until well combined.
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Add the eggs, one at a time, beating well after each addition. Gradually add the flour and mix until just combined.
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Pour the batter over the crust in the springform pan. Sprinkle shredded coconut on top.
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Bake for 40 minutes or until the center is set.
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Remove from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack and let it cool completely.
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Chill in the refrigerator for at least 2 hours or overnight.
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Garnish with mango slices before serving, if desired. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
