Coconut cheesecake with mango
This velvety cheesecake with a hint of mango and a light, coconut finish is the perfect dessert for special occasions and everyday indulgences. Thank you for the recipe. deliciousplace.pl.
Number of servings
12
Preparation time
25 min + baking
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INGREDIENTS
Bottom:
- 150 g wheat-oat cookies
- 75 g butter
Cheese mass:
- 350 gr QF Quality Food Mango Pulp
- 100 gr QF Quality Food Coconut Whipping Cream
- 750 g of cheesecake cottage cheese
- 3 eggs
- 60 g powdered sugar
- 110 g sour cream 18%
- 80 g potato flour
- 15 g wheat flour
Top:
A METHOD OF PREPARING
- Melt the butter for the base and let it cool. Grind the biscuits and combine with the butter. Transfer to a 22cm springform pan lined with baking paper and pat down to form an even base. Wrap the pan twice in aluminum foil to prevent water from getting into it while baking in a double-walled bain marie.
- Preheat the oven to 160℃.
- Place the cottage cheese in a bowl. Add the coconut milk, mango pulp, eggs, and the remaining cheese mixture ingredients. Blend briefly on high speed – just until combined.
- Pour the mixture onto the base and smooth it out. Place the springform pan in a larger dish and fill it with boiling water to 2/3 full. Bake for 75 minutes. Then remove from the water bath and let cool in the pan on a wire rack.
- Beat the coconut milk with a mixer for 2 minutes and spread it on top of the cheesecake.
- Refrigerate overnight. The next day, remove the ring and decorate the cheesecake as desired.
