Toasted Coconut and Mango Cheesecake

Toasted Coconut and Mango Cheesecake

If you know Hungry Ali, you know that I am not a baker by choice! Too many steps, too many rules - it’s just not for me, guys! But hey, if there’s any silver lining of quarantine, it’s that there is plenty of time and there is just slightly more patience I have to offer to participate in baking.

Enter: this toasted coconut and mango cheesecake. The name already has you totally enticed, I know! I mean, what’s not to love about creamy, dreamy cheesecake, a buttery, salty graham cracker crust topped with sweet, tangy mango sauce and toasted coconut?? Nothing.

The truth is, I’m rather impressed with myself for making this cheesecake. For one, do you see the steps/time allotted below to make this bad boy?? It’s not for the faint of heart! If you want to make this cheesecake, carve out the entire day or a few days even. It’s definitely not typical Hungry Ali to spend so much time on a single recipe. But trust me, it’s worth the time for such a sweet reward. And this is coming from an extremely impatient person!

Lastly, does this cheesecake not look like it was professionally baked? Paul Hollywood, eat your heart out. It’s a good bake!

Toasted Coconut and Mango Cheesecake

Ingredients

For Cheesecake

• Butter, for coating the pan

• 2 8-oz packages of cream cheese, softened/at room temperature

• 1 cup granulated sugar

• 1 tablespoon cornstarch

• 1/8 teaspoon salt

• 1/2 cup sour cream

• 2 teaspoons freshly squeezed lime juice

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 large egg yolk

For Crust

• 12 whole graham cracker rectangles

• 5 tablespoons salted butter, melted

For Mango & Toasted Coconut Topping

• 2 ripe mangos

• 1 tablespoon granulated sugar

• 1 teaspoon fresh lime juice (about 1/2 lime)

• 1 cup unsweetened shaved or flaked coconut

Directions

Make the cheesecake:

Arrange a rack in the lower-middle position of the oven and heat to 350 degrees. Coat a small pat of butter all over the bottom and sides of a 10-inch springform pan. Wrap bottom of springform pan with foil, as this will protest against the water bath.

In a food processor, pulse graham crackers and melted butter until it forms fine, sand-like crumbs. Transfer mixture to the springform pan and use your fingers to press crust firmly into the bottom of the pan. Bake until the crust is fragrant and just starting to brown around the edges, 8 to 10 minutes. Let the crust cool on a cooling rack while you prepare the filling.

In a stand-mixer or using a hand-mixer, mix cream cheese, sugar, cornstarch, and salt until the mixture is creamy and thick with no clumps. Add the sour cream, lemon juice, and vanilla and mix until creamy and fluffy. Finally, add the eggs and yolk one at a time until well combined. The finished batter should be thick, creamy, and silky.

Pour the batter over the cooled crust and spread it into an even layer. Transfer the pan to a roasting pan or other baking dish big enough to hold it. Carefully pour a few cups of boiling water into the pan, around the cheesecake and be careful not to splash. Bake the cheesecake for 50 to 60 minutes.

When cheesecake is done, leave the cheesecake in the oven. Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour.

Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a knife around the edge of the cake to make sure it's not sticking to the sides. Let the cheesecake cool completely on the rack. Chill the cheesecake, uncovered, for at least 4 hours or up to 3 days in the refrigerator. Don't rush it!

Make the mango sauce & toasted coconut:

Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with lime juice and sugar until smooth. Force purée through a fine sieve into a bowl. Sauce may be made in advance and refrigerated.

In a non-stick skillet over medium-low heat, toast coconut stirring frequently, until the flakes are mostly golden brown.

Top & serve:

Remove cheesecake from fridge. Run a knife once more around the edge of the pan. Carefully remove the springform lining around the cheesecake. Top with mango sauce and toasted coconut, to you liking, or serve on the side. Slice and enjoy!