|Exotic Mango Coconut Cheesecake|
- 140 g Sweet Coconut Biscuit Crumbs
- 50 g Unsalted Butter, Melted
- 5 Leaves Gelatine
- 100 ml Coconut Milk
- 280 g Philadelphia Light
- 90 g Caster Sugar
- 275 ml Whipping Cream, Whipped Until Thick
- Finely grated zest of 1 Lime
- Fruit from half a mango, cubed
- 50 ml Of Mango Puree
I'm more of a savoury kind of guy, however I have my moments and will make desserts and boy am i glad I made this one. Whilst its a cheesecake, it was light and fluffy, and kind of mousse like. Perfect for a dinner party, and not to heavy after a starter and main course. will definitely be making this one again.
To make the base:
Combine together the biscuit crumbs and melted butter and press into the base of an 20 cm loose-bottomed cake tin and chill whilst preparing the filling.
To make the filling:
Soak the gelatine in a bowl of cold water until softened, then drain well. Meanwhile heat the coconut milk until warm. Add the softened gelatine and stir until melted. Mix together the Philadelphia and sugar until smooth. Gradually whisk the gelatine coconut milk into the Philadelphia mixture and then fold in the whipped cream and lime zest. Spoon the mixture over the biscuit base and smooth the surface. Refrigerate for 4 hours or until set.
Just before serving, decorate with the mango cubes and mango puree.