Coconut Mango Cheesecake Recipe, Mango Cheesecake Recipe

Easy Japanese Coconut Mango Cheesecake and it was a major hit in my family. Thanks to talennyn.blogspot.com I have adapted my Coconut Mango Cheesecake from this blog. This is a lovely recipe although I have tweaked the recipe by adding coconut, vanilla essence, dry fruits. I didn’t even manage to click proper pics as it got over so soon … As soon as it was made. It’s a must try for all mango and cheesecake lovers.

I usually try to make my own innovation to make recipes. But this time I was just on Google just surfing around and I found out this yum Mango Cake. I was so fascinated to make this Mango Cheesecake that I just decided to try them. It turned out so delicious and mouthwatering.

The best part is No Gelatin, no Mango juice or any complicated stuff required to make this cake. Also its not like a no bake cheese cake. Its a baked cheesecake which is refrigerated yet so creamy, soft, dense with a lovely texture. It looks also so presentable. There is no glaze or frosting required as the cake is delicious by itself.

Adapted from talennyn.blogspot.com.

Let’s make mango coconut cheesecake stepwise:

1. Firstly take a round pan or any shape you desire. Grease the pan generously and cover the bottom with baking paper or parchment. I usually make a shape of pan on butter paper with a pencil. Cut the shape and than place it on the greased pan. Its simple and not fussy. You can remove the cake easily from the pan in this manner.

2. Crush the digestive biscuits with your fingers. Keep some acupressure to your fingers :)… I managed to make my biscuits into fine powder like sand with my hands.. No rocket science or any equipment required.

3. Now add olive oil+butter to this mixture. Combine all of them well. Once they incorporate well into each other. Spread them on the greased baking pan. Cover all of the bottom with this mixture.  Preheat the oven to 180°C for 10 to 12 mins.

4. Allow this crust to cool down.

5. In the meanwhile we will make the cake filling.

For Cake Filling:

1. Combine Cream Cheese in a mixing bowl. Beat well with a electric beater until smooth for about 3 mins.

2. Now add Brown Sugar, Desiccated Coconut. Beat well until they they blend well.

3. Its time to add eggs. Beat egg for about 3 to 4 mins.

4. Add cream and beat again for 2 mins more. Add flour, baking powder and beat again for 1 min more.

5. Finally add lime juice, walnuts, vanilla extracts or essence. Mix with a spoon.

6. Your cake filling is ready. Pour this batter into the crust gently. Once the crust is covered.

7. Place the mango cubes and spread them across the pan.

8. Pour the rest of Cake batter on the mangoes gently.

9. Preheat the oven ten mins before baking this cake. Bake at 180°C for about 25-35 mins Or until the skewer comes out clean. The cake will be nice dark brown in color.

10. Let the cake cool down for about 20 mins. 11. Once the cake cools down. Gently unmould from the pan. Refrigerate for 3 hours or until cake is set. Please note when you remove the cake from the mould it will be still soft. But don’t worry once it cools down its firm, soft, smooth and creamy.

11. Please remove the butter paper once it cools down. Cut them into wedges or slices. Decorate them with Mango slices or D
ollop of Cream Or Ice cream.

Mango Coconut Cheesecake Recipe and printable version below:

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Coconut Mango Cheesecake Recipe

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Easy Coconut Mango Cheesecake Recipe!

Author: [email protected]

Recipe type: Dessert

RecipeCuisine: General

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 75 gms Digestive Biscuits
• 3 tbsp Olive oil+1 tbsp Butter
• 125 gms Cream Cheese
• 125 gms Brown Sugar
• 1 egg
• 1 tbsp Vanilla Extract or Vanilla Essence
• 3 tbsp Desiccated Coconut
• 100 ml Cream
• 2 tbsp Refined Flour Or Wheat Flour
• 1 tbsp Lime Juice
• 1 Mango peeled and chopped to small cubes
• ½ cup Walnuts or Almonds (Optional)
• 1 t/s Baking powder

How to make the recipe?

1. Firstly take a round pan or any shape you desire. Grease the pan generously and cover the bottom with baking paper or parchment. I usually make a shape of pan on butter paper with a pencil. Cut the shape and than place it on the greased pan. Its simple and not fussy. You can remove the cake easily from the pan in this manner.
2. Crush the digestive biscuits with your fingers. Keep some acupressure to your fingers :)... I managed to make my biscuits into fine powder like sand with my hands.. No rocket science or any equipment required.
3. Now add olive oil+butter to this mixture. Combine all of them well. Once they incorporate well into each other. Spread them on the greased baking pan. Cover all of the bottom with this mixture. Preheat the oven to 180°C for 10 to 12 mins.
4. Allow this crust to cool down.
5. In the meanwhile we will make the cake filling.
6. For Cake Filling:
7. Combine Cream Cheese in a mixing bowl. Beat well with a electric beater until smooth for about 3 mins.
8. Now add Brown Sugar, Desiccated Coconut. Beat well until they they blend well.
9. Its time to add eggs. Beat eggs for about 3 to 4 mins.
10. Add cream and beat again for 2 mins more. Add flour, baking powder and beat again for 1 min more.
11. Finally add lime juice, walnuts, vanilla extracts or essence. Mix with a spoon.
12. Your cake filling is ready. Pour this batter into the crust gently. Once the crust is covered.
13. Place the mango cubes and spread them across the pan.
14. Pour the rest of Cake batter on the mangoes gently.
15. Preheat the oven ten mins before baking this cake. Bake at 180°C for about 25-35 mins Or until the skewer comes out clean. The cake will be nice dark brown in color.
16. Let the cake cool down for about 20 mins.
17. Once the cake cools down. Gently unmould from the pan. Refrigerate for 3 hours or until cake is set. Please note when you remove the cake from the mould it will be still soft. But don't worry once it cools down its firm, soft, smooth and creamy.
18. Please remove the butter paper once it cools down. Cut them into wedges or slices. Decorate them with Mango slices or Dollop of Cream Or Ice cream.

Notes

1. Please don't over bake this cake.
2. You can make similar cake with fruits like fresh Cherries or Papayas.

Nutrition Information

Serving size: 6 to 7 people

3.3.3070