From Thursday, 12 May 2022

White chocolate, coconut and mango cheesecake

by Reece Suwali

40 mins
Suitable for beginners
  • Ingredients

    For the cheesecake 

    • 210g white chocolate 
    • 300g cream cheese 
    • 1/2 teaspoon of vanilla bean paste 
    • 300g double cream 
    • 100ml mango purée 
    • 150g dedicated coconut 

    For the base 

    • 180g digestive biscuit 
    • 75g melted butter 

    1. Please your biscuits in a Ziploc bag and using a rolling pin crush them until it resembles a dry sand.

    2. Melt  your butter and add it to your biscuit crumb, add slowly and mix until the kk qmixture like a wet sand.

    3. Place This into an 8 or 7 inch tin and using a cup press down to form a nice sturdy base!
    4. Place This in the fridge to harden for 15 minutes.

    5. Meanwhile get started on your cheesecake mixture ! Melt you chocolate over a ban Marie or a microwave until is a smooth even mixture , leave the cool on the side.
    6. Whip your cream cheese just a little to loosen it up, add the coconut and pour in your chocolate and fold that in gently.

    7. Whip up your cream cake until stiff peaks and fold that into the cheesecake mixture as well.

    8. Scoop the batter into the tin , level it out with a palette knife and place on the fridge overnight.

    9. Once fully set drizzle over your mango sauce and top with white chocolate shavings! Enjoy!!!!

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