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Tropical Breeze
Mango-Coconut Cheesecake

Crust:
2 cups sweetened flake coconut
1 Tbsp. granulated sugar
Grated zest of half a lime
2 Tbsp. unsalted butter, softened
Filling:
3 packages (8 oz. each) reduced-fat cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3 large eggs
3 Tbsp. lime juice
1-1/2  tsp. vanilla extract
2 Tbsp. cornstarch
1 cup mango jam
Garnish (optional):
1 ripe mango, peeled, seeded and thinly sliced
1 lime, thinly sliced
1 can sweetened whipped cream

For Pie Crust, heat oven to 350 degrees. Toss together coconut, sugar, and lime zest in a medium mixing bowl. Add butter and stir until crumbly. Press mixture into bottom and up sides of a 9-inch non-stick springform pan. Bake for 10 to 12 minutes, until light brown. Allow to cool completely. For Filling, reduce oven temperature to 300 degrees. Beat cream cheese until smooth with an electric mixer on medium speed in a large mixing bowl. Gradually beat in sweetened condensed milk, beating until smooth. Add eggs, lime juice, vanilla extract, and cornstarch, mixing until well-combined. Pour cream cheese mixture into prepared crust. Stir in jam until smooth; drop dollops of jam on top of filling. Gently swirl jam with a knife until top of filling appears marbleized. Bake for 55 to 60 minutes or until center is set when jiggled. Place pan on wire rack to cool completely. Cover and refrigerate 8 hours or overnight.
Makes 12 servings.

 

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