Summer Goodness

I made this recipe for my hubby's birthday last weekend and it turned out fantastic! The sugar substitute can be replaced with real sugar, of course, but seriously you will feel less guilty eating this version! No pictures, but if you have a good imagination, it will be easy to follow...


Almost Sugar-Free Mango Coconut Cheesecake

Serves 12

CRUST:
2 cups quick oats
1 cup sweetened shredded coconut, toasted or not
1/2 cup butter or margarine

FILLING:
4 (8 oz) pkg. cream cheese, room temperature
3/4 cup sugar substitute (i.e. Splenda, Truvia, or my favorite: Ideal)
3 large eggs
1 large egg yolk
15 oz cream of coconut, canned (Coco Lopez brand)
1 cup heavy whipping cream
1 cup sweetened shredded coconut

TOPPING:
2-4 large, fresh mangoes
2 Tbsp Ideal or other sugar substitute (to taste)
juice and zest of a lime or two


FOR CRUST: Mix oats and coconut in medium bowl. Add butter and blend with pastry cutter or two knives until mixture resembles coarse and large crumbs. Press mixture into bottom and up sides of pan. Chill while preparing filling.

FOR FILLING: Preheat oven to 325 degrees.

Beat cream cheese and 3/4 cup sugar substitute in large bowl until blended. Add eggs,
1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.

Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled. (Can be made 1 day ahead. Cover and keep refrigerated.)

FOR TOPPING: Pit, peel and slice mangos. Puree mango slices, sugar substitute, and lime juice in blender or food processor until smooth. Add lime zest and pulse until just combined. Transfer to small bowl.

Using small knife, cut around cheesecake to loosen. Remove pan sides. Serve with mango puree and additional mango slices, if desired.