Mango white chocolate coconut cheesecake
Search results for Mango white chocolate coconut cheesecake
Ingredients
200g digestive biscuits, crushed
½ cup butter, melted
2 x 250g PHILADELPHIA Original Cream Cheese, softened
1/3 cup sugar
1 cup coconut cream
¼ cup boiling water
1 Tbsp powdered gelatine
180g CADBURY baking white chocolate , melted
1 cup mango puree
¾ cup water
2 ½ tsp powdered gelatine
¼ cup sugar
¾ cup thickened cream
Fresh mango slices and passionfruit to decorate
CADBURY White chocolate, to decorate
Mango white chocolate coconut cheesecake
Search results for Mango white chocolate coconut cheesecakeIngredients
200g digestive biscuits, crushed
½ cup butter, melted
2 x 250g PHILADELPHIA Original Cream Cheese, softened
1/3 cup sugar
1 cup coconut cream
¼ cup boiling water
1 Tbsp powdered gelatine
180g CADBURY baking white chocolate , melted
1 cup mango puree
¾ cup water
2 ½ tsp powdered gelatine
¼ cup sugar
¾ cup thickened cream
Fresh mango slices and passionfruit to decorate
CADBURY White chocolate, to decorate
Try this tropical cheesecake with the flavours of an Australian summer. Perfect for holiday entertaining.
Method
- Line a medium loaf tin with baking paper.
- Mix biscuit crumbs with melted butter. Press evenly into base of tin and place in fridge to set.
- Beat PHILADELPHIA Cream Cheese and sugar until smooth. Add coconut cream and beat until combined.
- Sprinkle gelatine in cold water and whisk with a fork. Stand the bowl in a heatproof bowl of hot water and stir until gelatine dissolves. Pour into Cream Cheese mixture and beat until thoroughly combined. Add melted CADBURY Baking white chocolate and stir well until smooth and combined.
- Pour mixture over base and place tin in fridge to set.
- Blend mango puree with water and place in saucepan over low heat. Sprinkle over gelatine and stir until dissolved. Add sugar and stir to combine.
- Remove from heat and add cream. Stir well and set aside to cool.
- Pour cooled mixture over Cream Cheese layer and return to fridge to set.
- When set, remove from tin and place on serving platter.
- Decorate with extra mango pieces and passionfruit.
- To make the white chocolate shards, turn the block of chocolate upside down with the smooth side facing you. Use a sharp Chefs knife at a 45 degree angle and carefully scrape the chocolate into shards.
