Mango Coconut Cheesecake

Posted: November 1, 2011 in Uncategorized

So blog life has been rather quiet of late. The addition of an extra mouth has slowed me down some what time wise. What hasn’t slowed down is my thirst to continually experiment with food and recipes. So although I haven’t posted lately while we found our feet with number 2, I have managed to still enjoy food! The next few posts I will be playing catchup. And lucky for you I have rediscovered my sweet tooth!

The Mango coconut cheesecake was inspired by the bags of frozen mango cheeks found in my freezer from last seasons harvest. Unfortunately it was made on a very hot day so the mango lost a bit of its composure in the photo. If making it in humid conditions I recommend freezing it. The biscuit base is the best part of a cheesecake and this one does not disappoint. It is made with White Wings white chocolate and macadamia biscuits and is delicious. While the mango topping just makes you crave for more. A great summer dessert!

Mango coconut cake

Serving Size: 10
Main Ingredient: Mango

-= Ingredients =-
220 g packet white chocolate and macadamia biscuits
1 cup shredded coconut
125 g butter ; melted
2 tablespoons boiling water
2 teaspoons powdered gelatine
500 g cream cheese ; softened
1/3 cup caster sugar
1 teaspoon coconut essence
300 ml pure cream
Mango ; jelly
1 1/2 cups mango puree ;
1/3 cup caster sugar
1 tablespoon lemon juice
2 tablespoons boiling water
3 teaspoons powdered gelatine

-= Instructions =-
Line base and side of a 6cm-deep, 22cm (base) round springform pan with baking paper. Process biscuits and half the coconut until finely chopped. Transfer mixture to a bowl. Add butter and remaining coconut. Stir to combine. Using the back of a spoon, press mixture evenly over base of prepared pan. Refrigerate for 30 minutes or until firm.
Meanwhile, place boiling water in a small, heatproof bowl. Sprinkle over gelatine. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly. Using an electric mixer, beat cream cheese, sugar and coconut essence until smooth. Gradually beat in cream. Beat gelatine mixture into cream cheese mixture to combine. Pour over base. Refrigerate for 3 to 4 hours or until firm.
Meanwhile, make mango jelly Place mango puree and sugar in a saucepan over medium heat. Cook, stirring, until sugar has dissolved. Bring to the boil. Remove from heat. Add lemon juice. Stir to combine. Place boiling water in a small, heatproof bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Add to mango mixture. Stir to combine. Cool. Pour over cream cheese mixture. Refrigerate for 2 hours or until firm.

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