Big Bowl Cafe Coconut Mango Cheesecake
Indulge in the tropical decadence of the Big Bowl Cafe Coconut Mango Cheesecake, a luscious dessert that perfectly balances creamy richness with vibrant fruit flavors. Featuring a buttery graham cracker crust and a silky cheesecake filling infused with coconut cream and fragrant mango purée, this treat is the ultimate fusion of tropical ingredients. Baked to perfection in a water bath for a crack-free finish, it’s then chilled to achieve a velvety texture that melts in your mouth. Garnish with a sprinkle of desiccated coconut and fresh mango slices for a stunning presentation that will transport your taste buds to paradise. Perfect for special occasions or whenever you need a burst of sunshine, this cheesecake recipe is a surefire way to impress!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 0.5 cup coconut cream
- 0.75 cup canned mango puree
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp dessicated coconut (optional, for garnish)
- 1 fresh mango slices (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or line it with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until the crumbs are evenly moistened.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
In a large bowl, beat the cream cheese and 1 cup of granulated sugar together with an electric mixer until smooth and creamy.
Add the coconut cream and mango puree to the cream cheese mixture, and beat until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Stir in the vanilla extract.
Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath to prevent cracking.
Carefully transfer the roasting pan to the oven and bake the cheesecake for 60 minutes, or until the edges are set, but the center is still slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for 1 hour. Then transfer it to the refrigerator and chill for at least 4 hours or overnight.
Before serving, remove the cheesecake from the springform pan and garnish with dessicated coconut and fresh mango slices, if desired.
Slice and serve this tropical delight to your guests and enjoy!
Nutrition Facts
Calories |
5131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.3 g | 485% | |
| Saturated Fat | 236.1 g | 1180% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1570 mg | 523% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 399.8 g | 145% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 375.2 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 829 mg | 64% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
