Coconut And Mango Cheesecake

Mango and coconut give tropical pizazz to this luscious baked cheesecake.

The ingredient of Coconut And Mango Cheesecake

• 250g plain sweet biscuits
• 100g reduced fat spread melted
• 500g light cream cheese softened
• 200g extra light sour cream
• 1 4 cup firmly packed brown sugar
• 1 2 teaspoon vanilla extract
• 1 teaspoon coconut essence
• 2 eggs
• 1 egg yolk
• 1 tablespoon finely grated lime rind
• 3 150g frozen mango cheeks thawed chopped
• 1 4 cup shredded coconut lightly toasted
• sliced mango cheeks to serve

The Instruction of coconut and mango cheesecake

• preheat oven 170u00b0c 150u00b0c fan forced grease a 6cm deep 22cm base round springform pan line base and side with baking paper
• process biscuits until mixture resembles fine breadcrumbs add spread process until just combined press mixture over base and side of prepared pan refrigerate for 20 minutes bake for 10 minutes cool
• process cream cheese sour cream sugar vanilla coconut essence eggs and egg yolk until smooth and combined stir in lime rind chopped mango and 1 tablespoon coconut pour mixture over base bake for 40 minutes or until just set cool refrigerate covered for 4 hours or overnight top with remaining coconut and sliced mango serve

Nutritions of Coconut And Mango Cheesecake

calories: 330 059 calories
calories: 24 grams fat
calories: 12 grams saturated fat
calories: 22 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 7 grams protein
calories: 90 milligrams cholesterol
calories: 277 87 milligrams sodium
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calories: nutritioninformation