Frank's RedHot® Mango Habanero shows off it's sweeter side in this kicked up take on classic cheesecake.
Ingredients
Toasted Coconut Graham Cracker Crust | Serves 10
- 1 1/2 cups (375 milliliters) Graham Cracker Crumbs
- 3/4 cup (175 milliliters) Sweetened Shredded Coconut, Toasted
- 10 tbsps (140 grams) Butter, Unsalted, Melted
Cheesecake | Serves 10
- 24 oz (750 grams) Cream Cheese, Room Temperature
- 1 cup (250 milliliters) Sugar
- 1/2 cup (125 milliliters) Sour Cream
- 1/2 cup (125 milliliters) Coconut Cream
- 1 tbsp (15 milliliters) Lime Zest
- 1 tsp (5 milliliters) Club House ® Vanilla Extract, Pure
- 1/8 tsp (1/2 milliliter) Club House Sea Salt Grinder
- 3 Eggs, Large
Mango Habanero Strawberry Sauce | Serves 10
- 1 pound (450 grams) Strawberries, Sliced
- 1/2 cup (125 milliliters) Strawberry Jam
- 1 tbsp (15 milliliters) Cornstarch
- 1 tbsp (15 milliliters) Lime Juice
- 1/3 cup (75 milliliters) Sugar
- 3 tbsps (45 milliliters) Franks ® Mango Habanero Wings Sauce
Procedure
Toasted Coconut Graham Cracker Crust
- Add coconut to a food processor and grind into crumbs. Combine remaining ingredients in a medium bowl and mix well.
- Evenly press the mixture along the bottom and sides of a 9-inch (23-cm) springform pan. Bake for 10 minutes. Remove and let cool.
Cheesecake
- Preheat oven to 350°F (180°C).
- Combine cream cheese and sugar in a mixer and beat until smooth. Add in sour cream, coconut cream, lime zest, vanilla and salt to combine.
- Add the eggs one at a time on low speed until combined. Scrape down the sides and bottom of the bowl and beat 30 seconds more.
- Pour into the prepared crust and bake for 1 hour, until the center barely jiggles when the pan is tapped.
- Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Release the springform to prevent the cheesecake from cracking as it cools. Allow to fully cool and hold until service.
Mango Habanero Strawberry Sauce
- In a pot over medium heat, combine strawberries, jam, sugar and lime juice. Boil for 5 minutes or until slightly thickened. Blend 1/2 of the sauce until smooth and return to the pot.
- Combine cornstarch with a small amount of water and add to the mixture. Allow to return to a boil and stir to combine. Remove from heat and mix in habanero hot sauce and allow to cool. Hold for service.
Service
- Spoon about 2 tablespoon (30 ml) of the mango habanero strawberry sauce over each slice of the cooled cheesecake.
