MANGO COCONUT CHEESECAKE
The tropical flavors of mango and coconut perfectly complement the richness and creaminess of Philadelphia. This makes an interesting cheesecake recipe for any occasion.
Difficulty
Medium
Serves
10
Time
4hrs 30mins
Allergens
Milk
What you need
Putting it together
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- For the base: Combine biscuit crumbs and melted butter and press into the base of a 20 cm loose-bottomed cake tin and chill whilst preparing the filling.
- For 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.
- To decorate: Just before serving, decorate with the mango cubes, mango puree and mint leaves.
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