Recipe - Coconut-Mango Cheesecake

CRUST
1 One half cup Graham cracker crumbs
1 One half cup Sweetened shredded coconut;
toasted
One fourth cup Sugar
One half cup Unsalted butter; (1 stick)
melted

FILLING
4 pack Cream cheese; (8 ounce) room
Temperature
Three fourths cup Sugar
3 lg Eggs
1 lg Egg yolk
15 ounce Cream of coconut; canned
1 cup Whipping cream
1 cup Sweetened shredded coconut
2 lg Fresh mangoes
Additional sugar; optional

Pantry and Prepare: 15oz Can Cream of Coconut from Coco Lopez, available
in the liquor department of most supermarkets Mangoes: halve, pit, peel,
slice

FOR CRUST: Wrap outside of 9inch diameter springform pan with 2 3/4inch
high sides with foil. Mix graham cracker crumbs, coconut and sugar in
medium bowl. Add butter and mix to blend. Press mixture into bottom and up
sides of prepared pan. Chill while preparing filling.

FOR FILLING: Beat cream cheese and Three fourths cup sugar in large bowl until
blended. Add eggs 1 at a time, beating after each addition. Beat in egg
yolk. Add cream of coconut, whipping cream and shredded coconut; beat just
until blended. Pour into crust.

Meanwhile, preheat the OVEN to 325F.
Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer
to rack; cool completely. Refrigerate until well chilled (Can be made 1 day
ahead. Cover and keep refrigerated.)

Puree One fourth of mango slices in blender until smooth. Transfer to small bowl.
Sweeten to taste with sugar, if desired. Using small knife, cut around
cheesecake to loosen. Remove pan sides. Arrange remaining mango slices
decoratively over cheesecake. Serve with mango puree.
Posted to MCRecipe Digest V1 #180

Date: Fri, 2 Aug 1996 16:51:02 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : A restaurant recipe from Bon Appetit Aug 96, p25