Hawaiian Brunch Sweet: Tropical Mango Cheesecake with Coconut Macadamia Crust

Allergens

Milk, Eggs, Tree Nuts (coconut, macadamia)

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 1 cup macadamia nuts, finely chopped
• 1/2 cup unsalted butter, melted
• 3 (8
• ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 cup mango puree
• 1/4 cup passion fruit coulis

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, coconut, macadamia nuts, and melted butter until well mixed. Press the mixture into the bottom of a 9 inch springform pan. Bake for 10 minutes, then set aside to cool.
2. In a large mixing bowl, beat together cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream, mango puree, and passion fruit coulis until well combined. Pour the mixture over the cooled crust.
3. Bake for 1 hour or until the edges are slightly golden and the center is almost set. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.

Chef’s Insight

The key to this recipe is balancing the tropical sweetness with a hint of tartness from the passion fruit coulis, creating an unforgettable dessert experience.

Notes

Serve chilled with a side of fresh fruit salad or tropical fruit skewers for an even more immersive brunch experience.