Mango Swirled Millionaire Cheesecake With Toasted Coconut Caramel

Get ready to experience a dessert that’s as luxurious as it sounds! This Mango-Swirled Millionaire Cheesecake isn’t just a treat; it’s a journey to the tropics with every bite. We’ve combined the classic richness of a New York-style cheesecake with the vibrant sweetness of mango and the irresistible crunch of toasted coconut caramel. This cheesecake is perfect for special occasions, or simply when you need a little slice of paradise. The halal-certified ingredients ensure everyone can enjoy this decadent dessert. Let’s dive into what makes this cheesecake truly exceptional!

Ingredients You’ll Need

• 200g (7oz) Graham Crackers, Crushed: We’re starting with a classic graham cracker crust. Look for golden graham crackers for the best flavor. Crushing them finely ensures a cohesive and sturdy base for our rich cheesecake filling.
• 80g (⅓ cup) Unsalted Butter, Melted: The melted butter binds the graham cracker crumbs together, creating that perfect crumbly texture. Using unsalted butter allows us to control the overall saltiness of the cheesecake.
• 600g (21oz) Cream Cheese, Softened (Halal-Certified): The star of any cheesecake! Make sure your cream cheese is fully softened to avoid lumps in the batter. Using halal-certified cream cheese ensures the recipe is accessible to a wider audience.
• 150g (¾ cup) Granulated Sugar: Granulated sugar provides the sweetness needed to balance the tanginess of the cream cheese.
• 2 Large Eggs: Eggs add richness and structure to the cheesecake, helping it set properly.
• 120ml (½ cup) Sour Cream: Sour cream contributes to the cheesecake’s creamy texture and adds a subtle tang.
• 1 tsp (5ml) Vanilla Extract, Alcohol-Free: A touch of vanilla enhances the overall flavor profile. Opting for alcohol-free vanilla extract makes this dessert suitable for all.
• 80ml (⅓ cup) Mango Puree: This is where the tropical magic begins! Use ripe, sweet mangoes for the best flavor.
• 1 tsp (5ml) Lemon Juice: A squeeze of lemon juice brightens the mango flavor and adds a touch of acidity.
• 100ml (⅓ cup) Mango Puree for Swirl: Extra mango puree specifically for creating those beautiful swirls throughout the cheesecake.
• 1 tsp (5ml) Agar-Agar Powder (Optional): Agar-agar is a vegetarian gelatin substitute. It helps to set the mango swirl, preventing it from sinking into the cheesecake. It’s optional, but recommended for a more defined swirl.
• 200g (1 cup) Granulated Sugar for Caramel: The foundation of our luscious coconut caramel.
• 90g (⅓ cup) Unsalted Butter: Adds richness and smoothness to the caramel.
• 120ml (½ cup) Heavy Cream (Halal): Creates a velvety smooth caramel sauce. Using halal heavy cream ensures inclusivity.
• 30g (⅓ cup) Toasted Coconut Flakes, Plus Extra for Garnish: Toasted coconut adds a delightful crunch and tropical aroma to the caramel.
• Pinch of Sea Salt: A pinch of sea salt balances the sweetness of the caramel and enhances the flavors.
• Mint Leaves for Garnish (Optional): Fresh mint leaves add a pop of color and a refreshing aroma.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• Graham Crackers: Digestive biscuits or shortbread cookies can be used as a substitute for graham crackers.
• Sour Cream: Full-fat Greek yogurt can be used in place of sour cream for a tangier flavor.
• Mango Puree: If fresh mangoes aren’t available, you can use frozen mango puree, thawed completely.
• Heavy Cream: Coconut cream can be used as a dairy-free alternative to heavy cream in the caramel.

Step-by-Step Instructions for Mango‑Swirled Millionaire Cheesecake

1. Prepare the Crust: Preheat your oven to 160°C (320°F). Ensure your springform pan (23cm/9-inch) is well-lined with parchment paper at the base – this prevents sticking and makes removal a breeze. Combine the crushed graham crackers and melted butter in a bowl. The mixture should resemble wet sand. Press this mixture firmly and evenly into the bottom of the springform pan. Use the back of a measuring cup or your fingers to really compact it. Bake for 8 minutes, then remove and let it cool completely. A cooled crust provides a stable base for the creamy filling.
2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. This is crucial – any lumps in the cream cheese will affect the final texture. Add the eggs one at a time, mixing *just* until each egg is incorporated. Overmixing at this stage can introduce too much air, leading to cracks in the cheesecake.
3. Flavor the Filling: Stir in the sour cream, alcohol-free vanilla extract, mango puree, and lemon juice. Mix briefly to blend everything together. The lemon juice brightens the mango flavor and adds a subtle tang.
4. Divide and Prepare for Swirl: Divide the cheesecake filling in half. Set one portion aside – this will be your plain cheesecake layer. To the other half, add the additional 100ml of mango puree. If using agar-agar, whisk it in now. Agar-agar helps to set the mango swirl more firmly, preventing it from completely blending into the plain layer during baking.
5. Layer and Swirl: Pour the plain cheesecake filling over the cooled graham cracker crust. Then, using a spoon, drop dollops of the mango puree mixture randomly over the plain filling. Take a thin spatula or knife and gently swirl through the dollops to create beautiful marbled ribbons. Avoid over-swirling, as this will muddy the colors.
6. Top and Water Bath: Top the swirled layer with the remaining plain cheesecake filling, smoothing the surface with a spatula. This creates a clean canvas for the caramel. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the outer pan, reaching halfway up the sides of the springform. This water bath creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents cracking.
7. Bake and Cool: Bake for 45-50 minutes, or until the edges are set and the center has a slight wobble. The wobble is good – it indicates a creamy texture. Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. This slow cooling process further minimizes cracking. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
8. Make the Toasted Coconut Caramel: While the cheesecake chills, prepare the caramel. In a saucepan, melt the granulated sugar over medium heat, stirring gently. Be patient – it will take time to melt and turn into a beautiful amber color. Once amber, add the butter and stir until melted and combined. Carefully whisk in the heavy cream (be cautious of steam!). Remove from heat and stir in the toasted coconut flakes and a pinch of sea salt. Let the caramel cool slightly.
9. Assemble and Garnish: Once the cheesecake is fully chilled, carefully release it from the springform pan. Drizzle the warm coconut caramel evenly over the top, allowing it to pool attractively at the edges. Garnish with a sprinkle of extra toasted coconut flakes and a few fresh mint leaves (optional) for a pop of color.

The Importance of the Water Bath

A water bath is absolutely essential for achieving a perfectly creamy cheesecake. The gentle, humid heat prevents the cheesecake from drying out and cracking. Without it, the high heat can cause the proteins in the eggs to coagulate too quickly, leading to a cracked and unevenly baked cheesecake. The water bath essentially creates a more forgiving baking environment.

Mango and Cheesecake: A Flavor Harmony

The combination of mango and cheesecake is a match made in dessert heaven! The tropical sweetness and slight tang of mango perfectly complement the rich, creamy texture of cheesecake. Mango’s vibrant flavor cuts through the richness, creating a balanced and refreshing dessert. The addition of lemon juice further enhances the mango’s brightness, making each bite a delightful experience.

Why Toasted Coconut Caramel?

While a classic caramel is delicious, the addition of toasted coconut takes this Millionaire Cheesecake to another level. Toasting the coconut intensifies its flavor, adding a nutty, aromatic dimension to the caramel. The coconut also provides a delightful textural contrast to the smooth cheesecake and caramel. The pinch of sea salt balances the sweetness, creating a truly irresistible caramel sauce.

Tips for a Flawless Finish

Achieving a professional-looking finish is easier than you think! Use a hot knife (run it under hot water and dry it) to slice the cheesecake cleanly. Wipe the knife clean between each slice. Serve each slice on a white plate to make the colors pop. A small drizzle of extra caramel on the plate adds a touch of elegance.

Frequently Asked Questions

Can I use frozen mango?

Yes, you can! Make sure to thaw it completely and drain off any excess liquid before pureeing.

Can I make this cheesecake ahead of time?

Absolutely! The cheesecake actually tastes better after it has had a chance to chill overnight. You can make the caramel a day or two in advance and store it in an airtight container at room temperature.

What if I don’t have agar-agar?

You can omit the agar-agar, but the mango swirl may blend more into the plain cheesecake layer during baking. It won’t affect the taste, just the visual appearance.

This Mango‑Swirled Millionaire Cheesecake is a showstopper dessert that’s sure to impress! Don’t forget to save this recipe to Pinterest for later inspiration!

Mango Swirled Millionaire Cheesecake With Toasted Coconut Caramel

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• Author: Sarah Williams
• Total Time: 90 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

Indulge in a luxurious Mango-Swirled Millionaire Cheesecake, combining a classic New York-style cheesecake with vibrant mango and toasted coconut caramel. This halal-certified dessert is perfect for special occasions or a tropical escape.

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Ingredients

Scale 1x2x3x

• 200g (7oz) Graham Crackers, Crushed: for the crust
• 80g (⅓ cup) Unsalted Butter, Melted: binds the crust
• 600g (21oz) Cream Cheese, Softened (Halal-Certified): the cheesecake base
• 150g (¾ cup) Granulated Sugar: for sweetness
• 2 Large Eggs: adds richness and structure
• 120ml (½ cup) Sour Cream: contributes to creamy texture
• 1 tsp (5ml) Vanilla Extract, Alcohol-Free: enhances flavor
• 80ml (⅓ cup) Mango Puree: for tropical flavor
• 1 tsp (5ml) Lemon Juice: brightens mango flavor
• 100ml (⅓ cup) Mango Puree for Swirl: creates swirls
• 1 tsp (5ml) Agar-Agar Powder (Optional): sets the swirl
• 200g (1 cup) Granulated Sugar for Caramel: caramel base
• 90g (⅓ cup) Unsalted Butter: caramel richness
• 120ml (½ cup) Heavy Cream (Halal): smooth caramel
• 30g (⅓ cup) Toasted Coconut Flakes, Plus Extra for Garnish: adds crunch and aroma
• Pinch of Sea Salt: balances caramel sweetness
• Mint Leaves for Garnish (Optional): adds color

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Instructions

1. Prepare the Crust: Combine crushed graham crackers and melted butter, press into a pan, and bake for 8 minutes.
2. Make Cheesecake Filling: Beat cream cheese and sugar until smooth, then add eggs one at a time.
3. Flavor the Filling: Stir in sour cream, vanilla, mango puree, and lemon juice.
4. Divide and Prepare for Swirl: Divide filling; add mango puree to one half, agar-agar if using.
5. Layer and Swirl: Pour plain filling, then dollop and swirl mango mixture.
6. Top and Water Bath: Top with remaining filling, place in water bath, and bake.
7. Bake and Cool: Bake for 45-50 minutes, cool slowly in oven, then refrigerate.
8. Make Toasted Coconut Caramel: Melt sugar, add butter and cream, then coconut and salt.
9. Assemble and Garnish: Drizzle caramel over cheesecake and garnish.

Notes

A water bath is crucial for a creamy texture and prevents cracking. Slow cooling also minimizes cracks.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 75 mg

Keywords: cheesecake,mango,caramel,coconut,dessert,tropical,halal,baking,easy