Coconut cheesecake with mango mousse
Coconut cheesecake with mango mousse is a tropical twist on a classic – light, refreshing, and perfect for special occasions. Thank you for the recipe. deliciousdelicious.
Number of servings
12
Preparation time
60 min
Print recipe
INGREDIENTS
Ingredients for a 19 cm diameter form:
Bottom:
- 100 g spice or cereal cookies
- 1 tablespoon of water
Cheesecake mass:
- 200 ml Coconut cream 23-26% KARA
- 500 g of cottage cheese, ground three times
- 4 eggs
- 100 g of fine sugar
- 50 g fine coconut flakes
- 1 tablespoon of vanilla sugar
- 2 tablespoons of vanilla pudding
Mango mousse:
- 120 ml QF Quality Food Mango Pulp
- 2 tablespoons of sugar
- 1 teaspoon of gelatin + 2 tablespoons of cold water
- 100 ml of whipping cream 36%
Additionally:
- Fresh mango for decoration
- Some coconut pralines
- Fresh rosemary
A METHOD OF PREPARING
- Remove all ingredients for the cheese mass from the refrigerator well in advance so that they reach room temperature.
- Grind the cookies in a food processor until they resemble fine sand. Add 1 tablespoon of cold water and mix thoroughly.
- Pour the cookie mixture onto the bottom of a baking pan lined with baking paper and press down lightly to even out the surface. Set aside.
- Preheat the oven to 150°C with convection.
- Separate the egg whites from the yolks. Place the cottage cheese in a bowl, add the egg yolks, coconut flakes, custard powder, sugar, vanilla sugar, and Kara coconut cream. Mix briefly, just until combined.
- Beat the egg whites until stiff and gently fold them into the cheese mixture.
- Transfer the cheese mixture onto the prepared cookie base and smooth it out.
- Bake the cheesecake for 60–70 minutes, until the top is lightly browned. Once baked, let it cool in the oven with the door ajar, then refrigerate until completely cool.
- Cover the gelatin with cold water and set aside to swell. Pour the mango pulp into a pot, add the sugar, and heat until the sugar dissolves. Remove the pot from the heat and add the swollen gelatin to the hot pulp, stirring thoroughly until dissolved. Set the pulp aside to cool, but do not allow it to set. Whip the chilled cream with a mixer (not too stiff), then fold it into the cooled mango pulp, stirring with a spatula. Pour the mousse over the chilled cheesecake and refrigerate until fully set.
- Finally, decorate the cheesecake with sliced mango, pralines and rosemary sprigs.
