Tropical Sunrise Mango Cheesecake

Allergens

Eggs, Nuts

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup honey
• 1/4 teaspoon sea salt
• 2 8
• ounce packages of Paleo cream cheese (coconut cream cheese)
• 3 large eggs
• 1/2 cup honey
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 3 ripe mangoes, peeled and diced
• 1/4 cup honey
• Zest of one lime

Instructions

1. Preheat the oven to 350°F (175°C). In a medium bowl, combine almond flour, shredded coconut, 1/4 cup honey, and sea salt. Mix until well combined. Press mixture into the bottom of a greased 9 inch springform pan. Bake for 10 minutes, then set aside to cool. In a large bowl, combine Paleo cream cheese, eggs, 1/2 cup honey, lemon juice, and vanilla extract. Mix until smooth. Pour over the cooled crust. Bake for 45 50 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight. In a small saucepan, combine diced mangoes, 1/4 cup honey, and lime zest. Cook over medium heat until the mangoes have softened and the mixture has thickened slightly, about 8 10 minutes. Allow to cool completely. Top the cheesecake with the cooled mango topping just before serving.

Chef’s Insight

Allow the cream cheese mixture to reach room temperature before mixing to ensure a smoother texture.

Notes

Make sure to use Paleo-friendly ingredients and check the labels on packaged items for any hidden allergens.