Coconut and Mango Cheesecake RecipeOrigin: African Fusion Period: Modern |
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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
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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