Three-Star Cheesecake

Chef Pixie shares her award-winning recipe for mango-coconut cheesecake.

November 2009 | By Pixie Sevilla-Santos
Three-Star Cheesecake
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November 2009

Pixie Sevilla-Santos on the dessert: "To me, this dessert piece is so special because it will always remind me of the time I challenged myself and came out a winner. I joined the 1st AsianCulinary Cup with anxiety, but finished the competition with a courageous spirit. I am now looking forward to future competitions."For the crust3/4 cup butter cookie crumbs 2 tablespoons toasted desiccated coconut6 tablespoons sugar3 tablespoons butter, meltedFor the filling1 1/2 cups cream cheese7 tablespoons sugar2 eggs1/4 teaspoon vanilla1/2 cup cream 1/2 cup coconut cream          (Click to see How to Make Fresh Coconut Cream)1/2 cup grams mango puree1  Combine all the ingredients for the crust. Place in a buttered and lined 6-inch springform pan. Bake at 350ºF for 5 minutes then let cool to room temperature. Set aside. 2  To make the filling: Cream cream cheese with sugar until light and fluff y. Add eggs one at a time. Add the vanilla and cream. Divide batter into 2 parts. Fold coconut cream into the first part and chill until thick. Fold the mango purée into the remaining batter and chill. Pour the coconut-flavored cream over the baked crust, then follow with the mango-flavored cream to create two layers. Level. Bake at 350ºF for 60 to 90 minutes. Chill to set.3   Take out of the mold and plate with fresh mango slices, toasted coconut, and cream on the side. Top with sliced fruits.


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