MANGO COCONUT CHEESECAKEEllipse
MDLZ26962-Philadelphia Logo 416x215px

MANGO COCONUT CHEESECAKE

The tropical flavors of mango and coconut perfectly complement the richness and creaminess of Philadelphia. This makes an interesting cheesecake recipe for any occasion.

Let's whip it up

Total time:

0 h 0 min

Servings:

0

Difficulty:

Medium

Ingredient list

  • Philadelphia cream cheese 280g
  • Sweet coconut biscuit crumbs 140g
  • Unsalted butter, melted 50g
  • Gelatine 5 leaves
  • Coconut milk 100ml
  • Caster sugar 90g
  • Whipping cream, whipped until thick 275ml
  • Finely grated zest of 1 lime
  • Mango, cubed 1/2
  • Mango puree 50ml
  • A few mint leaves

Allergens

Milk

1

For the base: Combine biscuit crumbs and melted butter and press into the base of a 20 cm loose-bottomed cake tin and chill whilst preparing the filling.

2

For the filling: Soak the gelatine in a bowl of cold water until softened, then drain well.

3

Meanwhile heat the coconut milk until warm. Add the softened gelatine and stir until melted.

4

Mix together the Philadelphia and sugar until smooth.

5

Gradually whisk the gelatine coconut milk into the Philadelphia mixture and then fold in the whipped cream and lime zest.

6

Spoon the mixture over the biscuit base and smooth the surface.

7

Refrigerate for 4 hours or until set.

8

To decorate: Just before serving, decorate with the mango cubes, mango puree and mint leaves.

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