No bake mango cheesecake

No bake mango cheesecake

INGREDIENTS:

Cheesecake base

• ¼ cup (20gms) desiccated coconut
• 2 & ⅓ cups (250gms) digestive biscuits or graham cracker crumbs
• ¾ stick plus 1 tablespoon (105gms) butter

Cheesecake filling

• ½ tablespoon fresh lime juice
• 1.1 lbs (500gms) approx. 1 and a half large fresh mango or 1 cup of mango puree
• 2 x 8 ounce tubs (450gms total) full fat cream cheese at room temp
• 1 cup (250mls) thickened cream
• ¾ cup (165gms) white sugar
• 1 teaspoon (2.5gms) agar agar powder

• Optional topping

• 1 cup (250mls) homemade or store bought mango coulis

INSTRUCTIONS:

To make the base

Line the base and sides of a spring form tin with baking paper.

Heat up a frying pan and dry roast the desiccated coconut until just starting to turn golden brown. Remove from heat immediately and transfer to a heatproof bowl.

Break up the biscuits and blitz briefly in a food processor to bread into crumbs. Alternatively you can put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.

Put the crumbs and toasted coconut in a bowl and mix well.

Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.

Pour the melted butter into the biscuit and coconut and mix until it resembles fine bread crumbs.

Pour into lined spring form tin and press down at the bottom to form the base.

Chill in fridge for at least one hour and up to overnight.

To make the filling

Cut the lime in half and juice it. You will need half a tablespoon of juice which is about half a lime.

Beat together cream cheese, sugar and lime juice until smooth.

Slice the mango flesh off the internal seed by slicing off each cheek, then scoring to create cubes, popping out, then cutting off the flesh.

Add the mango flesh to the chopping bowl attachment of an immersion/stick blender or food processor and blend well until smooth.

Add the agar agar powder to the mango puree and blend until smooth and there are no lumps.

In a separate bowl whip the cream until soft peaks just form.

Transfer the mango pulp to a small pot on the stove. Bring to the boil and boil for five minutes, stirring frequently. This activates the agar agar and will enable it to set. Allow to cool but not to much.

Strain the mango puree and add to the cream cheese mix. Beat until just combined.

Add the whipped cream to the mango cream cheese mix and fold well to combine.

Pour the filling over the base. Smooth down. Chill in fridge for at least 12 hours.

To serve remove form spring form pan and carefully transfer to a plate. Fabulous on its own or with some of my homemade passion fruit coulis drizzled over the top. Delicious!