Brooke Williamson’s Whipped Coconut Cheesecake with Marinated Mango, as seen on Guy's Ranch Kitchen, season 6.
Recipe courtesy of Brooke Williamson

Whipped Coconut Cheesecake with Marinated Mango

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  • Level: Easy
  • Total: 2 hr 10 min (includes chilling time)
  • Active: 40 min
  • Yield: 6 servings
Whipped cheesecake is one of my go-to desserts because of how easily and quickly it comes together, but it’s also a great blank canvas for incorporating other flavors… in this case, three of the flavors that I crave when in the islands: coconut, mango and rum. The vanilla wafer cookies give you the crunchy texture you search for with all of the light fluffiness, but let’s be honest, it’s the light fluffiness that keeps you coming back. That and the tease of sweet rum.

Ingredients

Marinated Mango:

Cheesecake:

Directions

Special equipment:
a piping bag fitted with a wide plain tip
  1. For the marinated mango: Place the mango in a medium bowl and cover with the dark rum, granulated sugar, vanilla extract, cloves and star anise. Toss all the ingredients to combine and marinate for 30 minutes, tossing occasionally to redistribute the ingredients. Toss with the black sesame seeds before serving.
  2. For the cheesecake: Place the heavy cream and 1/2 cup coconut cream in a stand mixer outfitted with a whisk. Slowly whip the two ingredients together, increasing the speed until the mixture holds a firm peak. Transfer the whipped mixture to another bowl and hold. Place the cream cheese into the same stand mixer bowl, along with the remaining coconut cream, confectioners' sugar and dark rum. Fit the mixer with the paddle attachment, then beat the mixture, taking care to scrape down the sides as needed so everything is fully mixed, until the cream cheese has lightened in texture and the sugar and rum are fully incorporated, 5 to 7 minutes. Fold the whipped coconut cream into the cream cheese bowl in three additions, using a rubber spatula to rotate and lighten the cream cheese mixture. Place the mixture into a piping bag fitted with a wide plain tip.
  3. Layer 2 cups crushed wafers and the whipped cheesecake batter into rocks glasses in layers. Refrigerate the cheesecake for at least one hour or up to overnight. Garnish with the marinated mango. Mix the toasted coconut flakes with the remaining 1/2 cup cookie crumbles and top each glass before serving.