Coconut-mango Cheesecake

Consider how our Lord Himself resisted Satan when He was tempted in the wilderness (see Matthew 4 and Luke 4.) Jesus did not "bind" Satan. In all three instances of Satan's temptations, our Lord quoted Scripture, and the devil was repelled ("he left Him for a season.") We should follow our Lord's example when attacked or tempted. And let's not forget that if we are going to quote Scripture, we must know Scripture! Our Lord quoted three times from the book of Deuteronomy. How many of us can quote three verses from the book of Deuteronomy? Knowledge of the Word of God is important for repelling Satan, and is crucial for Christian growth and living as well. As He was growing up, the Lord Jesus must have spent a lot of time memorizing the Word of God (see Luke 2:52). What an example for us to follow!

David Reid

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs		Dessert, Fruit	12	Servings

INGREDIENTS

1 1/2	c	Graham cracker crumbs
1 1/2	c	Sweetened shredded coconut
		toasted
1/4	c	Sugar
1/2	c	Unsalted butter, 1 stick
		melted
4		Cream cheese, 8 ounce room
		Temperature
3/4	c	Sugar
3		Eggs
1		Egg yolk
15	oz	Cream of coconut, canned
1	c	Whipping cream
1	c	Sweetened shredded coconut
2		Fresh mangoes
		Additional sugar, optional

INSTRUCTIONS

Pan-try and Pre-pare: 15-oz Can Cream of Coconut from Coco Lopez,
available in the liquor department of most supermarkets Mangoes:
halve, pit, peel, slice  FOR CRUST: Wrap outside of 9-inch- diameter
springform pan with 2  3/4-inch- high sides with foil. Mix graham
cracker crumbs, coconut  and sugar in medium bowl. Add butter and mix
to blend. Press mixture  into bottom and up sides of pre-pared pan.
Chill while preparing  filling.  FOR FILLING:  Beat cream cheese and
3/4 cup sugar in large bowl until  blended. Add eggs 1 at a time,
beating after each addition. Beat in  egg yolk. Add cream of coconut,
whipping cream and shredded coconut;  beat just until blended. Pour
into crust.  Meanwhile, preheat the OVEN to 325F. Bake cheesecake until
puffed and  golden, about 1 hour 25 minutes. Transfer to rack; cool
completely.  Refrigerate until well chilled (Can be made 1 day ahead.
Cover and  keep refrigerated.)  Puree 1/4 of mango slices in blender
until smooth. Transfer to small  bowl. Sweeten to taste with sugar, if
desired. Using small knife, cut  around cheesecake to loosen. Remove
pan sides. Arrange remaining  mango slices decoratively over
cheesecake. Serve with mango puree.  Posted to MC-Recipe Digest V1 #180
Date: Fri, 2 Aug 1996 16:51:02 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu> NOTES : A restaurant recipe from  Bon Appetit
Aug 96, p25

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 643 Calories From Fat: 395 Total Fat: 46.3g Cholesterol: 109.4mg Sodium: 317.2mg Potassium: 335.3mg Carbohydrates: 53.5g Fiber: 2.6g Sugar: 24g Protein: 8.8g