Cheesecake with Mango and Coconut

Ingredients for Cheesecake with Mango and Coconut

Instructions for Cheesecake with Mango and Coconut

To prepare the Cheesecake with Mango and Coconut recipe, please follow these instructions:

Stir the biscuits well and stir them with coconut flour.
Melt the butter and stir it in.
Squeeze the mass at the bottom of a spring shape (24 cm.)
Peel the mango and loosen the fruit meat. Cut into smaller pieces and blend it into a smooth puree.
Mix with lime juice.
Whip fresh cheese, yogurt, flour and vanilla sugar.
Add the mango curry and whisk it well.
Place the house blend softly in cold water for approx. 5 min.
Heat a little of the yoghurt mixture (about a couple of dl.) Remove it from the heat.
Remove the house blister, drain it and place it in the warm mixture while stirring.
Then whip the house blend together with the rest of the yoghurt mixture.
Whip the cream to whipped cream and turn it with the rest of the cream.
Mix well. Pour the mixture into the mold.

Place the half leaf softly in cold water for 5 minutes.
Cut the last half of the mango into small pieces and blend it smoothly with flour and lime juice.
Heat half of the mango curry.
Take the housewash and melt it in the mixture with stirring.
Then mix with the rest of the puree. Pour it into two rings over the mango cream in the mold.
Stir around with the shaft of a spoon to a beautiful pattern.
Place the cake in the refrigerator for a minimum of 3 hours until it is stiffened.
Loosen the cake from the mold by cutting with a thin knife around the edge of the mold.