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Coconut and Mango Cheesecake Recipe

Origin: African Fusion      Period: Modern

This is a classic cheesecake recipe, but influenced by the flavours of East Africa. Here I'm using coconut cream instead of cream and the cheesecake is decorated with slices of mago.

Ingredients:

10 digestive biscuits, crushed
50g butter, melted
25g demerara sugar
150ml coconut cream
400g tin condensed milk
175g Mascarpone cheese
freshly-grated zest and juice of 1 lemon
fresh mango, sliced thinly (reserve and juice)
coconut shavings


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Coconut and Mango Cheesecake Preparation:


Method:

In a bowl, mix together the crushed biscuits, melted butter and demerara sugar. Turn into a 23cm flan dish and pack evenly over the base and sides. Place aside to set.

Meanwhile, mix together the coconut cream, condensed milk, Mascarpone cheese and lemon zest. Add the lemon juice and any mango juice to the mixture a little at a time, beating well after each addition. Whisk until the mixture thicken then pour into the flan case and set aside in the fridge to chill for at least 4 hours (preferably over night).

The following day, decorate with slices of mango and place the coconut shavings on top.

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