Mango-Kokos-Cheesecake

Category: Confectionery
Kitchen: American
Mango-Kokos-Cheesecake

Ingredients

The foundation:
cookies (not too sweet) 120 (200) gr
butter 60 (100) g
brown sugar 1 (1.5) tbsp
sea ​​salt 1 (1.5) pinches
Filling:
cream cheese (like Philadelphia) 350 (530) gr
sour cream (24% -30%) 150 (230) gr
sugar 110 (165) g
vanilla sugar 1 (1.5) sachet
starch 2 (3) tbsp
lemon zest and juice 1/2 (2/3) lemon
coconut milk 125 (190) g
whole egg 1 (2) pcs
egg yolk 1 (1) pcs
Topping:
mature mango, large size 1 PC
coconut milk 2 tbsp
sah. powder 1 tsp
starch 1 tsp
coconut flakes how much do not mind :-)
optional - another mango for decoration

Cooking method

  • The original recipe is designed for a mold with a diameter of 20 cm. I recalculated the recipe for a 26 cm mold, so the first number in the list of ingredients refers to a 20 cm mold, and the number in parentheses refers to a 26 cm mold. For topping, I did not increase anything - there is enough of it.
  • 1. Preheat the oven to 170 degrees. Grease the dish and line with baking paper
  • 2. Grind the cookies (or, putting them in a plastic bag, crush them well with a rolling pin), so that the cookies turn into a fine homogeneous sand :-). Melt the butter and add it along with sugar and salt to the liver. Mix everything thoroughly, put in a mold, press well to the bottom and bake in the oven for 10 minutes. Take out and let cool.
  • 3. Stir cream cheese and sour cream until smooth, add sugar, van. sugar and sifted starch. Then add zest and lemon juice, then coconut milk, egg and yolk. Mix everything quickly but well.
  • 4. Pour the filling into a mold and bake for 45 minutes. Remove from the oven, gently walk along the edge of the cake with a sharp knife to slightly separate it from the walls of the form (this prevents cracks on the surface when it cools) and bake for another 5-10 minutes.
  • 5. Switch off the oven, slightly open the door and leave the cake inside for another 30 minutes. Then remove, allow to cool completely and refrigerate for at least 5 hours (preferably overnight)
  • 6. Peel and cut the mango into pieces, add coconut milk, icing sugar and grind with a mixer until smooth. (If the mango is very sweet, you do not need to add the powdered sugar.) Transfer the puree to a small saucepan and heat. Dilute the starch with 1-2 tablespoons of cold water, add to the hot mashed potatoes and cook for a couple of minutes, until slightly thickened.
  • Allow to cool.
  • 7. Pour the fruit mass onto the cheesecake, sprinkle generously with coconut and refrigerate for at least another hour.
  • Can be garnished with mango slices on top.
  • Bon Appetit!

Time for preparing:

the cake is finally ready only for the next. day!

Note

This recipe was taken by me from the absolutely wonderful German book by Christin Geweke "I love Cheesecake", which appeared just a couple of weeks ago on sale and came across to my eyes quite by accident. As a person 1). basically bitten on the topic of cookbooks and 2). who prefers pastries with cottage cheese and its relatives to all other pies and cakes - well, how could I pass by! Moreover, literally every recipe in this book is worthy, as it seems to me, to be reproduced, which is a rarity for an average cookbook.
Since there was a (almost overripe) mango and coconut milk in the house - this recipe was the first.

julia007
Franky, I am the first on this miracle!
julia_bb
Frankyand I'm second
I love cheesecakes, I've never tried it with mango, I have to catch up
Franky
julia007, julia_bb, Julia - go ahead!
I'm glad I liked the recipe. we will now wait for reports!

The pie, indeed, turned out to be very cute, but not too dietary ... Well, okay
Trishka
And really a wonderful miracle, overseas, thanks for the beauty!
Helen
here it is, yeah !!!
Tumanchik
Franky, thanks for the interesting recipe! I will also join the thanksgiving!

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