|Coconut and Mango Cheesecake|
Every few months a group of girl-friends get together for a night of good food, good wine, and good girly chatter. We assemble from the far flung corners of the country, and rotate which house we gather at, and each hostess attempts to theme the evening to a particular cuisine. To date we have tackled classic French dishes, rustic Italian, spicy Mexican, Spanish tapas, American and Irish feasts to name but a few. This weekend it was Tara's turn to host, and she truly raised the bar with a Caribbean banquet. We were served Caribbean Roast Fish, Jamaican Rice and Beans, and Coconut and Tomato Spicy Chicken, with a fresh Mango Salad. All of the linked recipes are really worth a try.
I had spoken with Tara before the night, and asked if there was anything she wanted me to bring (and by bring, yes I do mean bake). She requested a Coconut and Mango Cheesecake. I searched and searched for a recipe, but couldn't find anything anywhere, so I set about creating my own. I have to say I was really pleased with how this dessert came out, and I really wanted to share this recipe with you all. The gingernut base has a real kick, which is offset by a super smooth creamy cheesecake filling, with just a hint of coconut. The cheesecake is only slightly sweetened so it has a fresh taste, and you can have a nice big slice, and the whole thing is topped off with a fruity mango and lemon coulis.
For the Gingernut base;
- 250 grams gingernut biscuits
- 100 grams unsalted butter
For the Coconut Cheesecake
- 600 grams soft cream cheese
- 150 ml thick double cream
- 150 ml coconut milk
- 200 grams condensed milk
- 1 tsp coconut essence
For the Mango Coulis:
- 250 grams tinned mango (when drained)
- 1 tbsp syrup from the tinned mango
- 3 cubes of lemon jelly
Start by lightly greasing an 8 inch spring-form tin.
To make the gingernut base, gently heat the butter in a saucepan until melted, but do not allow to start to boil. Set to one side. Crush the gingernut biscuits as fine as possible. I use a small blender to crumb the biscuits as that way you get an even and fine crumb, however if you don't have one you can use a rolling pin.
Mix the biscuit crumbs and the melted butter together, and combine fully. Transfer to the tin, and press down evenly. Place in the fridge for at least 30 minutes to set.
Meanwhile, prepare the cheesecake filling. Put the cream cheese into a large bowl, and beat until smooth and creamy. Add the condensed milk and coconut milk, and beat again until fully combined. In a separate bowl, whisk the double cream until stiff. Add to the cream cheese mixture and fold through completely.
Transfer to the tin, and smooth over, making sure that the mixture is pressed all the way to the sides, and smooth and even on top. Return the tin to the fridge to allow the cheesecake to start to set.
To make the mango topping, open the tinned mangos, and place the mango in a clean blender, making sure to retain the syrup in the tin. Purée the mangos, and then transfer to a saucepan. Add 1 tablespoon of the syrup from the mango tin, and heat gently. Add the jelly cubes to the heated mango, and stir until completely dissolved. Remove from the heat, and set aside to cool completely.
When the mango mixture is cooled, pour over the cheesecake, spread evenly, and return to the fridge. Chill overnight to allow all the layers to fully set.
To serve, run a knife around the edge of the cheesecake, loosening it from the tin, before releasing the catch and removing the tin. Serve, and enjoy!