In the ideal world I was writing this post on the beach overlooking Caribbean sea and sipping on a Tiki cocktail. The sun was shining bright, the sand was perfectly white and waves created a beautiful melody ideal for writing. It was the second week of November.
In the reality I’m sitting in a German airport trying to beat that jet-lag with the second cup of coffee. The waiter is friendly, wi-fi is working and the sound of forks and knives made by eaters next to me is quite conciliating. And yes, it’s already December, 1st.
I think what I’m trying to say here is that life sometimes has its own plans and it’s okay to go with the flow. And it’s not me being lazy, haha! In fact, right now I’m heading to 3-day baking workshop to Kiev. So think more new recipes and techniques for you on the blog! 😉
This cheesecake is very refreshing! It feels like you’re eating an ice-cream somewhere in Hawaii (cause mango!) while still sitting on your favorite coach at home!
For the crust:
120 g cookies (I use store-bought shortbread cookies)
40-50 g milk
Crush all the cookies in blender. Start to gradually add milk and mix everything together using a rubber spatula. The mixture should be not too dry nor too wet, just enough to hold the shape when squeezed in hands. You may have some milk left.
Line the bottom of 18 cm/7 in pan with parchment paper and firmly press cookies-milk mixture in there. If you want your cheesecake to have nice and smooth borders, line the inside of your pan with baking acetate collar.
Place a pan into the fridge while you’re making filling.
For the filling:
11 g gelatin
140 g heavy cream
210 g cream cheese
150 g mango puree
50 g coconut milk or cream
2 tbsp sugar
juice of 1/2 lemon
Soak gelatin in 66 grams of cold water, let it sit for 5-10 minutes. Whip heavy cream until it holds soft peaks, set the bowl aside.
In a saucepan heat coconut milk/cream with 2 tbsp of sugar until sugar dissolves. Remove the pan from the heat. Microwave soaked gelatin for 5-10 seconds and when coconut cream cools down a bit, add gelatin liquid in there. Stir everything together.
In a bowl of stand mixer whisk cream cheese, mango puree and lemon juice until the mixture becomes smooth. Add coconut milk with gelatin to the mixture and give it a good stir. Start to add whipped cream and mix everything together with a rubber spatula.
Pour the filling into a baking pan with cookies in the bottom and even the surface with a small offset spatula. Place the pan in the fridge for 1-2 hours.
Mango gelée and decorations:
150 g mango puree
5 g gelatin
Soak gelatin in 30 g of cold water, let it sit for 5-10 minutes.
In a small saucepan heat 1/3 of mango puree, remove the pan from the heat. Microwave soaked gelatin for 5-10 seconds and when mango puree cools down a bit, add gelatin liquid in there. Stir everything together. Add remaining 2/3 puree to the mixture and give it a good stir. Let the mixture cool down for 5 minutes.
Remove cheesecake from the fridge and pour mango gelée on top. Place into the fridge and let it rest overnight.
In the morning release cheesecake from the pan (don’t forget to remove acetate border if used) and decorate with mango cubes, fresh mint and some coconut chips.