1/2
cup canned cream of coconut (not coconut milk)
1/2
teaspoon rum extract, if desired
3
eggs
Topping
1
large mango, seed removed, peeled and chopped (about 1 1/2 cups)
3
kiwifruit, peeled, chopped (about 1 1/2 cups)
1/4
cup shredded coconut, toasted*
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Steps
1
Heat oven to 325°F. Spray bottom and side of 9-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix. In large bowl, beat remaining cake mix, the oil, 1 egg and lime peel with electric mixer on low speed until crumbly. Press in bottom and 2 inches up side of pan.
2
In same large bowl, beat reserved 1/4 cup cake mix, the cream cheese, sugar, cream of coconut and rum extract on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour into crust.
3
Bake 1 hour to 1 hour 15 minutes or until cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; remove cheesecake from oven and run metal spatula around edge to loosen. Return cheesecake to oven; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes (top may crack as it cools).
4
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run metal spatula around edge of pan again to loosen cheesecake. Cool in pan on cooling rack 2 hours. Refrigerate 4 hours or overnight.
5
To serve, run metal spatula around edge of pan again and remove side of pan. Arrange mango and kiwifruit on top of cheesecake. Sprinkle with coconut. Store covered in refrigerator.
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*To toast coconut, spread it in an ungreased shallow pan and bake at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.
Leaving the baked cheesecake in the turned-off oven for 30 minutes allows the center to continue cooking and finish setting while the cheesecake gradually begins to cool down.
For easier cutting, use a chef’s knife and a strong downward motion.
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Nutrition Facts are not available for this recipe
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