Macadamia Cheesecake with Mango Sauce


(Serves 12)

1/4 cup sugar
4 tablespoons butter
1/4 cup all–purpose flour
1/2 lb Macadamia nuts, chopped
1 cup shredded coconut, toasted and divided
2 tablespoons water

5 oz sugar
1 lb cream cheese
1 teaspoon vanilla extract
3 eggs
6 oz Cocoa Lopez
4 oz sour cream

Mango Sauce
Yields about 1 cup

2 ripe mangoes, peeled, pitted and cut into pieces
3 tablespoons confectioners' sugar
1/2 teaspoon rum extract
1 teaspoon lime juice
1/2 teaspoon vanilla


Preheat oven to 350°F.

Cream sugar, butter and flour in a stand mixer. Add nuts and 3/4 cup coconut, and mix until incorporated. Add water and mix until combined. In a 10–inch spring form pan, press the Macadamia nut crust into pan. Bake 10–15 minutes or until golden brown. Let cool.

Cream sugar, cream cheese and vanilla in a stand mixer for 3–4 minutes, until smooth. Add eggs one at a time, scraping down bowl in between each egg. Add Cocoa Lopez and sour cream, mixing until just combined.

Pour in cheesecake batter on top of crust. Bake for 30–40 minutes or until center jiggles only slightly when shaken. Turn off the oven and allow to cool in oven. Sprinkle with reserved coconut. Refrigerate 2–3 hours before serving. Serve with mango sauce.

Mango Sauce directions:
Add mangoes to blender or food processor, and blend until smooth. Add sugar and blend until incorporated. Stir in rum extract, lime juice and vanilla.