Mango Coconut Cheesecake Recipe

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Ingredients:


For the Crust:


1 ½ cups (150g) crushed graham crackers or digestive biscuits


½ cup (50g) shredded coconut


¼ cup (60g) melted butter


2 tbsp sugar


For the Cheesecake Filling:


16 oz (450g) cream cheese, softened


½ cup (100g) sugar


1 tsp vanilla extract


2 eggs


½ cup (120ml) coconut milk


1 tbsp cornstarch


For the Mango Topping:


1 cup (250g) mango puree (fresh or canned)


2 tbsp sugar (optional)


1 tbsp lemon juice


1 tsp gelatin + 2 tbsp water (to set the topping)


Instructions:


1. Prepare the Crust:


Preheat oven to 325°F (160°C).


Mix crushed biscuits, shredded coconut, melted butter, and sugar.


Press the mixture into a greased springform pan.


Bake for 10 minutes, then let it cool.


2. Make the Cheesecake Filling:


Beat cream cheese and sugar until smooth.


Add eggs one at a time, mixing well.


Stir in vanilla, coconut milk, and cornstarch.


Pour over the cooled crust and bake for 40-45 minutes until set.


Let it cool completely.


3. Prepare the Mango Topping:


In a small bowl, mix gelatin with water and let it sit for 5 minutes.


Heat mango puree, sugar, and lemon juice in a saucepan.


Stir in the gelatin and mix until dissolved.


Let it cool slightly, then pour over the cheesecake.


4. Chill & Serve:


Refrigerate for at least 4 hours or overnight.


Garnish with fresh mango slices and toasted coconut before serving.


Enjoy your delicious Mango Coconut Cheesecake!

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