House of Asia > Recipes > Coconut cheesecake with mango mousse

Coconut cheesecake with mango mousse

120 min.

9 portions

mild

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Creamy, melts in your mouth coconut cheesecake with a crispy baseThe addition of coconut milk in the cheesecake filling and mango mousse pleasantly refreshes the familiar flavors. We recommend using a natural gelatin substitute in this recipe. Agar Agar gelling agentFor a gluten-free version, you can omit the cookie crust.

over 30 minutes

Ingredients

cheese mass:

400 ml Coconut milk 12-14% House of Asia
500 g cheesecake
120 g powdered sugar
4 eggs
2 tablespoons of vanilla sugar
1 tablespoon of potato flour

cookie base:

250 g cereal cookies
80 g butter

icing:

300 ml mango pulp
2 tablespoons of lemon juice
100 ml coconut milk 12-14%

3 teaspoons of agar agar
1 tablespoon of sugar

A method of preparing

Bottom

Grind the cookies. Melt the butter in a saucepan over low heat. Add the cookies and mix.
Line the bottom of a 22 cm springform pan with baking paper, grease the sides with butter and breadcrumbs. Spread the cookie mixture over the bottom of the pan and refrigerate for 1 hour.

Cheese mass:

Pour the coconut milk into a large bowl and add the cheese. Blend with a mixer, adding the powdered sugar, vanilla sugar, and eggs one at a time. Finally, add the potato starch.
Pour the cheesecake mixture into a springform pan. Bake for 1,5 hours at 160 degrees Celsius.
After baking, leave the cheesecake in the oven with the door ajar for 10 minutes.

Mus:

Pour coconut milk into a pot, add sugar and agar agar, and heat over low heat until the ingredients dissolve. Remove from heat and add the mango pulp.
Pour the cooled mousse onto the cooled cheesecake.
Chill in the refrigerator for several hours, preferably overnight.