Courtesy of Adobe Cafe
INGREDIENTS
2 oz cookies (in Mexico, use "marias")
1 1/2 cups grated coconut
3 1/4 oz butter
1 lb 10 oz Philadelphia cream cheese
1 lb 9.5 oz sugar
3 eggs
1 egg yolk
1 can of Kalahua coconut cream
1 cup whipping cream
1 cup grated coconut
1 can of mangoes in syrup
PREPARATION
Base:
Ground the cookies to get even crumbs. Melt the butter.
In a cake tin, incorporate the cookie crumbs, the molten butter and the grated coconut until you form a dough to cover the base of the cake tin.
Cover the inside edge of the tin with baking paper or aluminum foil; coat it in butter to prevent the cheesecake from sticking.
For the cake:
Mix the cream cheese with the sugar.
Then add the eggs and the egg yolk to the mix.
Incorporate the coconut cream, the whipping cream and the grated coconut to the mix.
Pour the mix into the cake tin.
Bake for 1 1/2 hours at 180�.
Sauce:
Blend the canned mangoes without the syrup and use them as sauce.
