Creamy Coconut Mango Cheesecake baked on top of a coconut graham cracker crusted and swirled with a homemade mango curd - gluten free option included!
WHAT YOU NEED Mango Curd fresh mango puree granulated sugar lime cornstarch eggs Coconut Graham Cracker Crust graham cracker crumbs unsweetened shredded coconut granulated sugar unsalted butter Coconut Cheesecake full fat cream cheese granulated sugar eggs coconut cream coconut extract
1. Whisk together all of the curd ingredients in a saucepan and cook over medium heat. Continue whisking and bring the mixture to a boil. Only boil for 30 seconds, then immediately remove it from the heat and transfer to a heat safe container or bowl. 2. If you have any leftover mango puree, add up to 2 tablespoons to the curd after it’s done cooking. Leave it out at room temp while you make the rest of the recipe.
3. For the crust, preheat the oven to 350F and coat an 8×8 pan with nonstick spray. Line the bottom and sides with parchment paper. 4. Combine all of the ingredients in a bowl until it resembles the texture of wet sand. Pour into the baking dish and press it down into a firm and even layer. Bake for 8 minutes.
5. Once the crust is baked, make the filling. Whisk the cream cheese on medium speed until smooth. 6. Add the sugar and whisk to combine. Scrape down the bowl. 7. Mix in the eggs one at a time, followed up with the coconut cream and coconut extract. Scrape down the bowl again and give it one more mix.
8. Pour the batter on top of the crust and spread it even. Add the curd to a ziplock bag and snip off a corner to create a small hole. 9. Pipe random lines and curls all around the surface of the batter. Once you’ve used up all the curd, use a toothpick to swirl it into the cheesecake batter.
10. Bake for 45-50 minutes, or until it’s evenly puffed and jiggles in the center like jello. If it’s too thin and wobbly, continue baking for another 5-10 minutes. 11. Remove the bars from the oven and cool at room temperature for 20 minutes. Then transfer to the fridge and chill uncovered for at least 4 hours, but preferably overnight. Once chilled, lift the cheesecake out of the pan and slice