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Toasted Coconut Cheesecake Recipe

   
 

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     Toasted Coconut Cheesecake

Category   Desserts - Breads
Sub Category   None

Ingredients
1 1/2 cups vanilla wafer crumbs
2 tsp finely chopped candied dried ginger
3 tbsp butter, melted
2 tbsp granulated sugar
1/2 cup unsweetened shredded coconut
2 8 oz blocks of cream cheese, at room temperature
3/4 cup regular sour cream
3/4 cup granulated sugar
4 eggs, lightly beaten
 
1/4 cup regular coconut milk
1 tsp vanilla
1 1/2 cups regular sour cream
1/4 cup granulated sugar
1 tbsp coconut milk, 1/4 tsp vanilla
2 very ripe mangoes, peeled
3 tbsp granulated sugar
1 cup water
2 tsp fresh lime juice

Instructions
Preheat oven to 300 F. Mix graham crumbs with ginger, sugar and butter until well combined. Pat into a 10 inch springform pan lined with parchment paper. Bake for 5 minutes. Toast coconut on a baking sheet in a 300 F oven for 5 minutes or until golden. Reserve. Blend cream cheese with sour cream until smooth. Add sugar and blend well. Beat and add eggs, vanilla, coconut milk and reserved coconut.
Blend until well-combined. Spread cream cheese mixture evenly into prepared pan. Bake for 60 minutes or until set. Remove from oven. Cool to room temperature and place in refrigerator. Chill at least one hour. Remove cake from pan, and slide cake on platter.
Put remaining puree ingredients in a small pot and bring to a boil. Cook gently until mango has softened. Puree and serve along side cake.


Originally Submitted
8/11/2012





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