Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup sugar
– 1/2 cup unsalted butter, melted
For the filling:
– 24 oz (680g) cream cheese, softened
– 1 cup sugar
– 1 cup mango puree
– 1 cup coconut milk
– 3 large eggs
– 1 teaspoon vanilla extract
For the passion fruit glaze:
– 1/2 cup passion fruit pulp
– 1/4 cup sugar
– 1 tablespoon cornstarch
– 1/4 cup water
For decoration:
– Fresh mango slices
– Toasted coconut flakes
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
3. For the filling: In a large bowl, beat cream cheese and sugar until smooth. Add mango puree, coconut milk, eggs, and vanilla extract. Mix until well combined.
4. Pour the filling over the crust and smooth the top.
5. Bake for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
6. Refrigerate the cheesecake for at least 4 hours or overnight.
7. For the passion fruit glaze: In a saucepan, combine passion fruit pulp, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened. Let it cool slightly.
8. Pour the passion fruit glaze over the chilled cheesecake.
9. Decorate with fresh mango slices and toasted coconut flakes.
10. Slice and serve chilled.
Prep Time: 30 minutes | Baking Time: 50-60 minutes | Total Time: Approximately 5 hours | Servings: 12 slices
