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Tropical No Bake Cheesecake
Prep Time: 04:00
Cook Time: 00:30
for the crust:
2 cups of graham cracker crumbs
1 cup of shredded coconut
3/4 cup of sugar
6 tablespoons of melted salted butter
for the filling:
1 cup of mascarpone cheese, room temperature
1 - 8 ounce block of cream cheese, room temperature
1 cup of sugar
2 cups of whipping cream
1/4 cup of powdered sugar
1 tablespoon of gelatin powder
2 tablespoons of water
1 cup of diced up mango
1 cup of toasted coconut
1 teaspoon each of vanilla, rum and banana extract
for the mango sauce:
2 cups of mango
1/2 cup of sugar
1/2 cup of water
1Preheat oven to 375F. Line a 9 inch spring-form pan with parchment paper and non stick spray. Add all the ingredients for the crust in a bowl. Mix together until moist and can hold together when you press in your hands. Place the mix into the spring-form pan and using your hands or a glass press firmly into the pan. Bake for 15 minutes or until lightly golden in colour. Remove and cool completely.
2In a large bowl cream together the cheeses and sugar, until the sugar is totally dissolved. Add the extracts and mix together. Fold in the toasted shredded coconut and mango pieces.
3In a large bowl whip the whipping cream with the icing sugar until stiff peaks form.
4In a small bowl bloom the gelatin in the 2 tablespoons of cold water for 5 minutes. Once the gelatin has soaked up all the water and bloomed, microwave it until melted and liquid, which usually takes 30 seconds. Add the liquid gelatin to the cheese mixture. Then fold in the whipped cream.
5Place the filling into the prepared spring-form pan and level out the filling. Bang it on the counter a few times to release the air bubbles. Cover with plastic wrap and place in the fridge for at least 4 hours. You want the gelatin to have a chance to set up nice.
6While the cake is setting make the mango sauce. Place all the ingredients in a saucepan. On a medium heat and bring to a bubble. Cook the mangos until they are softer. Remove and with a blender, hand blender or food processor pure the sauce. Add back to the saucepan and bring to a boil while stirring for 5 minutes to thicken the sauce. Once done remove and with a fine mesh strainer, strain the sauce. Place in the fridge to cool until serving time.
7Once the cake has had time to set, take a flat icing spatula and gently run it along the edge of the spring-form pan and cake to separate it. Then release the ring and gently remove the ring from the base. With a large spatula you can place the cake onto a cake platter or plate to serve. Add some whipped cream on top, some toasted coconut chunks and the chilled mango sauce.
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