Thai Food Made Easy | Coconut and mango refrigerator fresh cheesecake
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Coconut and mango refrigerator fresh cheesecake

Coconut and mango refrigerator fresh cheesecake ???

coconut-and-mango-refrigerator-fresh-cheesecake

Ingredients:
500 gram.                       Full fat soft cheese
100 gram.                        Icing sugar
50 gram.                          Double cream
140 gram.                        Thai coconut milk
250 gram.                        Digestive biscuit
50 gram                          Butter cut into small chunks
1                                      Ripe mango – thinly sliced

Method:
– Put the biscuits in a plastic bag then bash the biscuits with a rolling pin. Then add the butter, bind these two ingredients well. You can also put them in an electric blender.
– Line the bottom of an 8 inch baking tray with grease proof paper. Then put the crumbs on the lined baking tray, push and level it down. Put this base in the fridge to set for approx 20 minutes.
– Lightly whisk double cream and coconut milk for approx 5 minutes.
– Mix the soft cheese and icing sugar with a wooden spoon until the mixture turns into a thick, gluey consistency. Then fold in the cream mixture.
– Pour the mixture on top of the set base. Use the spatula to level and ensure there are no air bubbles. Leave the cheesecake in the fridge for at least 12 hours.
– Slice the mango thinly and lay them on top of the cheesecake, garnish with mint or raspberries for extra tanginess.

Tips: This is a fresh cheesecake. Try to keep it in the fridge until the last second before you serve. You get the idea?