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Coconut and Mango Cheesecake
Coconut and Mango Cheesecake is a modern British recipe for a classic no-bake cheesecake of a butter, sugar, coconut cream, condensed milk and mascarpone cheese milk flavoured with lemon zest, lemon juice and mango juice that's placed on a digestive biscuit base, refrigerated to set and finished with slices of mango. The full recipe is presented here and I hope you enjoy this classic British version of: Coconut and Mango Cheesecake.
prep time
30 minutes
cook time
5 minutes
Total Time:
35 minutes
Additional Time:
(+chilling)
Serves:
10
Rating: 
Tags : Milk RecipesCheese RecipesCake RecipesBritish Recipes
This is a classic cheesecake recipe, but influenced by the flavours of East Africa. Here I'm using coconut cream instead of cream and the cheesecake is decorated with slices of mango.
Ingredients:
10
digestive biscuits, crushed
50g butter, melted
25g demerara sugar
150ml
coconut cream
400g tin condensed milk
175g Mascarpone cheese (or use this site's recipe for
home-made mascarpone)
freshly-grated zest and juice of 1 lemon
fresh mango, sliced thinly (reserve and juice)
coconut shavings
Method:
In a bowl, mix together the crushed biscuits, melted butter and demerara sugar. Turn into a 23cm flan dish and pack evenly over the base and sides. Place aside to set.
Meanwhile, mix together the coconut cream, condensed milk, Mascarpone cheese and lemon zest. Add the lemon juice and any mango juice to the mixture a little at a time, beating well after each addition. Whisk until the mixture thicken then pour into the flan case and set aside in the fridge to chill for at least 4 hours (preferably over night).
The following day, decorate with slices of mango and place the coconut shavings on top.
