Tropical Coconut Mango Cheesecake

Ingredients

• Graham cracker crumbs (1 1/2 cups)
• Unsalted butter (1/2 cup, melted)
• Cream cheese (16 ounces, softened)
• Granulated sugar (3/4 cup)
• Coconut milk (1 cup)
• Mango puree (1 cup)
• Vanilla extract (1 teaspoon)
• Eggs (3 large)
• Shredded coconut (1/2 cup, plus extra for garnish)
• Fresh mango slices (for garnish)

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust.
3. In another mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until the mixture is smooth and creamy, with no lumps.
4. Slowly add the coconut milk, mango puree, and vanilla extract to the cream cheese mixture, mixing until completely combined.
5. Add the eggs one at a time to the mixture, making sure to beat well after each addition to maintain a light texture.
6. Gently fold in the shredded coconut to give the cheesecake a delightful texture.
7. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing out the top with a spatula.
8. Bake for 55-60 minutes, or until the center is set but still slightly jiggly, and the edges are lightly golden.
9. Once baked, remove the cheesecake from the oven and allow it to cool at room temperature for about an hour.
10. Refrigerate the cheesecake for at least 4 hours, or overnight, to let it firm up.
11. Before serving, garnish with fresh mango slices and sprinkle additional shredded coconut on top for a tropical touch.
12. Slice and serve chilled. Enjoy the taste of paradise!