Mango cheesecake

1. Place the crushed cookies, cocoa powder, and coconut flakes in a bowl, then add the butter. Mix until the mixture resembles wet sand.
2. Line the bottom of your chosen baking pan with baking paper. Transfer the contents of the bowl to the pan, then press the mixture firmly and evenly into the bottom. Place the pan in the refrigerator while you prepare the cheese filling.
3. Beat the eggs with the sugar until fluffy and until the sugar is completely dissolved.
4. Add the cottage cheese to the egg mixture, spoon by spoon, mixing at medium speed. Then add the mascarpone and potato flour and continue mixing.
5. Pour in the shaken coconut milk and continue mixing. Finally, add almost the entire can of mango pulp (leave a few teaspoons at the bottom for garnish). Blend on medium speed until combined.
6. Pour the prepared cheese mixture onto the cooled dark base. Top with a few teaspoons of the reserved mango pulp and use a toothpick to create decorative patterns (swirls).
7. Bake in an oven preheated to 180°C (top and bottom) for 20 minutes. Then reduce the temperature to 120°C and bake for another 90 minutes.
8. After baking, leave the cheesecake in the closed oven for a while, then open the door and let it cool completely inside.
9. Place the cooled cake in the fridge for at least a few hours (preferably overnight) so that the filling sets perfectly.

Important note: Choosing a springform pan: For this recipe, use a springform pan with a diameter of at least 28 cm. If you choose a smaller one, the cheesecake mixture may overflow during baking. ☺️Alternatively, you can use a rectangular baking sheet measuring approximately 22×33 cm.