"This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor."
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Serving Size: 1 9-inch cheesecake | ||
Recipe Makes: 1 9-inch che | ||
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Calories: 1748 | ||
Calories from Fat: 1546 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171.8g | 229 % | |
Saturated Fat 117.4g | 587 % | |
Monounsaturated Fat 38.1g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 376.2mg | 116 % | |
Sodium 1421.4mg | 49 % | |
Potassium 686mg | 18 % | |
Total Carbohydrate 51.2g | 15 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 44.1g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1748
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