Saturday, 1 April 2017

Mango Coconut Cream Cheesecake

This cheesecake was inspired by one of the scrummy cheesecakes Scott and I shared while we were in Hawaii.  The Cheesecake Factory has some divine cakes!  The original was a Mango Lime Cheesecake with a layer of Mango Mousse .... a bit tooooo much work for me however this one went down well with Scott and didn't even last the week!

2 x 250 gm Cream Cheese
500 gm mango flesh, pureed
1/2 cup sugar
2 leaves gelatin, soaked
2 tablespoons boiling water
200 ml coconut cream
1 pack dry sweet biscuits, crushed
60 gm butter, melted

Blitz the biscuits to crumbs then blend through melted butter.  Press into the base of your lined, spring form cake pan.

Puree the mango flesh, you can use either fresh or frozen (thawed) mango.

I keep my coconut cream in a jar in the fridge, I use it in lots of things!

Beat the cream cheese and sugar together until smooth.

Beat through the mango puree

Mix your soaked gelatin with the boiling water and stir until dissolved.

Beat through the gelatin mix and coconut cream for 3 to 5 minutes or until smooth.

Pour over the prepared base and refrigerate for 8 hours.

Serve with some mango puree, mango chunks and whipped cream.

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