This cheesecake would be the perfect dessert for a special family occasion, or a gathering with friends! It features the new Mango and Coconut Chocolate from Whittaker’s which is the latest addition to their range.
Serves 16
Ingredients
Mango Compote Ingredients:
- 425g tin Mango slices in syrup, drained
- 60g (¼ cup) Caster sugar
- 3 Tbsp Lemon juice
Coconut Base Ingredients:
- 100g Salted butter, melted
- 150g (1 cup) Plain flour
- 60g (¼ cup) Caster sugar
- 1 cup Thread coconut
Cheesecake Ingredients:
- 500g Full-fat, traditional cream cheese
- 200g (½ tin) Sweetened condensed milk
- 60ml (¼ cup) Coconut cream
- 60ml (¼ cup) Coconut oil, melted
- 250g Whittaker’s Mango & Coconut chocolate, melted
To Serve:
- 250ml (1 cup) Cream, chilled
- Fresh mango slices & thread coconut, to decorate
Method
- Preheat your oven to 180°C. Grease and line the base and sides of a 23 cm removable-base cake tin with baking paper.
- For the mango compote, add the mango slices to a small jug and puree with a stick blender until smooth. Alternatively, use a nutribullet.
- Add the puree to a small pot along with the caster sugar and lemon juice. Stir together and bring to a simmer over medium heat. Reduce heat to low and simmer for a further 12-15 minutes, until reduced, thickened and glossy. Set aside in the fridge to cool completely.
- For the coconut base, add all of the ingredients to a medium bowl with a pinch of salt. Mix together, until just combined. Crumble mixture into the base of the prepared cake tin.
- Press mixture firmly into the base and halfway up the sides of the tin. Use the base of a measuring cup or the back of a spoon to help create an even surface.
- Bake for 12-15 minutes, until slightly puffed and firm to the touch. Set aside to cool completely.
- For the cheesecake, add the cream cheese, condensed milk, coconut cream and coconut oil to a food processor. Blitz together for 1-2 minutes, until smooth. Add the melted Mango & Coconut chocolate and blitz again, until combined and smooth.
- Pour cheesecake into the cooled coconut crust and spread out into an even layer. Dollop over half of the mango compote then using a chopstick or skewer, swirl the compote through the cheesecake.
- Tap the tin on the bench a few times to level the cheesecake mixture out. Cover with cling film and place in the fridge to chill for 3-4 hours, until cheesecake has completely set.
- To serve, add the chilled cream to a medium bowl. Using hand-held electric beaters (or by hand), beat cream on low speed for about 1 minute, until medium stiff peaks. Set aside, in the fridge, until ready to assemble the cheesecake.
- Remove cheesecake from the tin and carefully peel off the baking paper. Place onto a serving plate.
- Dollop whipped cream on top and spread out with the back of a spoon. Decorate with the mango slices and thread coconut, if desired.
- Serve cheesecake cut into slices with the remaining mango compote.
