Mango, Coconut, and Caramel Cheesecake


The country’s best produce makes this show-stopping dessert a sure hit with everyone.

Preparation time: 20 minutes
Cooking time: 2 hours
Chilling time: 4 hours to overnight
Serves 6 to 8

For the Crust
300 grams graham crackers, crushed
5 grams cinnamon
100 grams melted butter

For the Caramel Sauce
200 grams white sugar
100 ml cream

For the Cheesecake Mixture
450 grams cream cheese, at room temperature
250 grams white sugar
120 ml all-purpose cream
8 pieces egg yolks
2 tablespoons vanilla extract

For Garnish
200 grams ripe mangoes, diced
50 grams coconuts, desiccated
50 grams almonds, sliced

For the Crust
1 Create the crust by mixing the crushed grahams and cinnamon with the melted butter.
2 Using a 1-inch spring form pan, put in about 1-inch thick of graham mixture on the bottom, then chill for at least 2 hours.

For the Caramel Sauce
Place sugar in a non-stick pan under low heat. melt it until it becomes amber in color, and finish with cream. Set aside.

For the Cheesecake Mixture
In a large mixing bowl, combine cream cheese, white sugar, cream, egg yolks, and vanilla until smooth and creamy. You may use a whisk or a mixer.

To Assemble
1 Place the cheesecake mixture on top of the chilled graham crust.
2 Put the cake pan on a deep tray, and fill it with hot water until it reaches 1⁄2 of the cake pan. bake in a preheated oven at 160°c for 45 minutes.
3 Leave the cheesecake inside the oven for exactly 1 hour. chill for 4 hours or overnight.
4 Top with fresh ripe mangoes, and sprinkle with coconuts and sliced almonds. finish by drizzling caramel sauce.

This recipe was originally published in the August-September 2016 issue of Breakfast Magazine.