Coconut Cheesecake with Mango Caramel

 This rich and luxurious cheesecake, which is perfect for a special occasion, is particularly hard to resist.  The delicious moist filling is topped with a heavenly mango caramel.  I love making cheesecake because it’s so versatile. It can take on so many different types of flavours. It’s much better than store bought ones definitely!

I have used Greek yoghurt instead of cream cheese, which makes it much lighter. Coconut and mango is a great flavour combination and the sweetness of the mango caramel is offset by the coconut filling which is not too sweet. 

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This cheesecake is extra special. I used vanilla wafers for the base and it’s a cheesecake lover’s dream! The crumbly base with the velvety coconut filling and the luscious mango caramel makes it phenomenal. I used some mixed candied fruits for the decoration.

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This cheesecake can stay for up to a week in the fridge. I’m sure that you and your family are going to love it. This recipe makes a 10 inch cheesecake. It’s best to make the filling and topping the day before and refrigerate overnight. I got the recipe for the mango caramel from here – cacao-barry.com.

PREP:  25 minutes  COOK TIME:  75 minutes

Ingredients

11/2 cups vanilla wafers, crushed in a food processor

3 tbsp sugar

6 tbsp butter, melted

Filling

700 gms Greek yoghurt

1 cup sugar

15 gms cornflour

1 tsp vanilla extract

1/2 tsp salt

3 large eggs, beaten

1 cup coconut milk

1/2 tsp coconut extract

Mango caramel

250 gms sugar

170 ml mango puree

50 ml whipping cream

1/2 tsp mixed spice

15 gms butter

1/2 tsp salt

Instructions

Preheat the oven to 180C.

Prepare a 10 inchspringform pan by lining it with aluminium foil on the outside of the pan bottom and up the sides. 

Combine the vanilla wafer crumbs and sugar together. Stir in the melted butter and mix well. Press the mixture against the bottom and the sides of the pan by using your hands. Bake the crust for 10 minutes until it is golden brown. Remove from the oven and cool.

Reduce the heat to 160 C. For the filling, place the yoghurt in a large mixing bowl and beat well. Add the sugar, cornflour, vanilla extract and salt. Beat until smooth and add the eggs slowly, beating continuously. Add the coconut milk and extract and beat until well combined.

Place the springform pan in a large roasting pan and scoop the cheesecake mixture into it. Add hot water to the roasting pan until it is halfway up the side of the springform pan. Bake the cheesecake for about 60 minutes, until the filling is set. Remove from the roasting pan and allow to cool thoroughly. Refrigerate overnight.

For the mango caramel, place the sugar in a small heavy bottomed pan and heat until the sugar starts to caramelise. Add the mango puree and whipping cream. Bring to the boil. Remove from the heat and add the mixed spice, butter and salt. Cool to room temperature and refrigerate until use. 

Carefully, remove the cheesecake from the springform pan on to a serving plate. Spread the mango caramel on top of the filling and return to the fridge for a few hours before slicing and serving.