It’s no secret that I am a fan of Thai desserts and working out of mama’s magic kitchen again, I owe it to myself to just go for it! The result is…A rich almost sinful cheesecake, and for mama, the perfect mango twist.
Preheat oven to 350F
1 – 9” spring loaded pan
1 package Graham Crackers-crushed fine
2 tablespoons Butter-melted
1/4 cup Sugar
pinch of Sea Salt
Pour and press into the bottom of an 8”spring loaded pan.
Bake for 15 minutes.
Remove from oven. Leave oven at 350 for cheesecake.
2 8oz. packages of cream cheese-room temp.
1 8 oz container Marscapone Cheese
1 cup plus 2 tablespoons sugar
2 tablespoons flour
pinch sea salt
1 teaspoons vanilla
1/8 teaspoon Coconut extract
Combine cream cheese, Marscapone cheese, sugar, flour and a pinch of sea salt. Mix at medium speed until well blended. Add eggs one at a time mixing well after each addition. Blend in vanilla and coconut extract.
Pour filling over baked crust and smooth out evenly.
Return to oven and bake for 60-70 minutes.
Remove from oven and let cool completely.
Remove from pan set on serving plate.
In a small bowl
2 mangoes peeled and sliced. Set aside.
Bring 1/4 cup water, 1 teaspoon lemon juice, and 1/4 cup sugar to a simmer in a small saucepan, whisking until sugar has dissolved.
Pour over mangoes and macerate until ready to serve.
You can make this in advance. If you do, keep it in the refrigerator until just before serving.
If you have more people to serve its easy to adjust your recipe to 3 mangoes
1/2 cup water and 1/2 cup sugar. And still the 1 teaspoon of lemon juice.
I like to spoon the mangoes over the top cheesecake before serving, this makes a beautiful dessert but if you like you can serve mango compote individually over a generous slice of coconut cheesecake instead.