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Mango & Coconut Cheesecake

Mango & Coconut Cheesecake.

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

  1. Preheat your oven to 180°C. Grease and line the base and sides of a 23 cm removable-base cake tin with baking paper. 
  1. For the mango compote, add the mango slices to a small jug and puree with a stick blender until smooth. Alternatively, use a nutribullet. 
  1. 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. 
  1. 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. 
  1. 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. 
  1. Bake for 12-15 minutes, until slightly puffed and firm to the touch. Set aside to cool completely. 
  1. 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. 
  1. 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. 
  1. 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. 
  1. 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. 
  1. Remove cheesecake from the tin and carefully peel off the baking paper. Place onto a serving plate. 
  1. Dollop whipped cream on top and spread out with the back of a spoon. Decorate with the mango slices and thread coconut, if desired. 
  1. Serve cheesecake cut into slices with the remaining mango compote. 
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