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Mango and coconut layered cheesecake recipe
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Prep Time:
300 minutes
Cook Time:
Total Time:
300 minutes
Ingredients:
  • 883.75 gm thickened cream
  • 500g cream cheese, softened
  • 70.95 gm caster sugar
  • 20.00 ml coconut essence
  • 50.00 gm boiling water
  • 12.00 gm gelatine powder
  • 2 mangoes, thinly sliced
  • 1 1/2 x 250g packets butternut snap cookies
  • 20.00 ml unsalted pistachio kernels, chopped
  • 20.00 ml unsalted macadamia nuts, toasted, chopped
  • 8.80 gm toasted coconut flakes
Instructions:
  • Grease a deep 9cm x 11.5cm x 20cm loaf pan and line with baking paper, leaving a 5cm overhang on all sides.
  • Whip 2 cups of cream with an electric mixer until soft peaks form. In another bowl, beat cream cheese, sugar, and coconut essence with an electric mixer for 2-3 minutes until smooth.
  • In a small bowl, pour boiling water and sprinkle gelatine over it. Stir until completely dissolved. Let it cool for 2 minutes. Beat the gelatine mixture into the cheese mixture, then gently fold in the whipped cream.
  • First, evenly spread 2 cups of the cream cheese mixture over the base of the pan. Next, add a layer of mango slices followed by a layer of cookies, breaking them to fit as needed. Then, spread another 2 cups of the cream cheese mixture over the layers. Repeat with another layer of mango slices and cookies, breaking them to fit. Finish by spreading the remaining cream cheese mixture on top, and add the rest of the cookies, breaking them to fit the surface. Cover the pan and refrigerate for at least 4 hours until the dessert is firm.
  • Use an electric mixer to beat the remaining cream until just-firm peaks form. Transfer the cake onto a serving platter and remove and discard the baking paper. Add dollops of cream on the cake, top with the remaining mango, and sprinkle with nuts and coconut. Serve.

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