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  • Writer's pictureJessica

Mango, Guava & Passion Fruit Cheesecake

Tools + Supplies

  • 9-inch springform pan

  • food processor

  • roasting pan (large enough to fit springform pan inside)

  • stand mixer with whisk and paddle attachments

  • icing bag with star tip

  • foil



  • 2 packages of Gamesa Barras de Coco Coconut Cookies

  • 1/2 cup toasted coconut flakes

  • 3 tablespoons butter, room temp


  • 2 pounds ( four 8oz bars) cream cheese, room temp

  • 1 cup mango, guava, passion fruit preserves

  • 3/4 cups sugar

  • seeds of 1 vanilla bean

  • 1 tsp pure vanilla extract

  • 4 large eggs, room temp


  • 1/2 cup mango, guava, passion fruit preserves

  • 2-3 tbsp water

  • vanilla bean whipped cream (heavy whipping cream, powdered sugar added to taste, a tiny bit of vanilla extract, seeds of 1 vanilla bean. Whisk in stand mixer with increasing speed until it reaches soft peak stage)

  • toasted coconut


  • Preheat oven to 350. Oil springform pan (I used coconut oil)

  • Make the crust: In food processor, pulse cookies until it's a sand-like texture. Then add butter and toasted coconut, and pulse until full incorporated. Press the crumb mixture firmly into bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.

  • Make the filling: Reduce oven temperature to 325. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. Using stand mixer and paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add preserves until mixed. Add sugar, salt, vanilla extract, and vanilla bean; beat until well combined. Add one egg at a time, fully incorporating each one. Pour cream cheese filling into crust.

  • Set springform pan inside roasting pan. Pour boiling water into cake pan to reach halfway up side of springform pan. Bake until cake is set but slightly wobbly in center, about 75 minutes.

  • Transfer springform pan to wire rack and remove foil. Let cool completely.

  • Topping: Refrigerate cheesecake at least 4 hours before adding fruit topping. In a small saucepan over low heat, combine preserves and water. Whisk until thin and fully combined. Pour over cheesecake. Once fruit topping is set (at least 2 hours), pipe whipped cream around edges and sprinkle toasted coconut on top.

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