Mango Cheesecake & Coconut Caramel with Oat Crumble | Serves 4

Close your eyes and allow the taste of a sunset to wash over you when you bite into this sweet mango cheesecake. Drizzle over as miuch of the tropcial coconutty caramel sauce as you want, this whole cheesecake is a slice of paradise.

Prep: 30 mins
Cook: 30 mins
Servings: 2

Ingredients

2 servings
  • 90 gr butter
  • 1 packet classic oat mix
  • 1 packet coconut milk
  • 50 gr brown sugar
  • 1 packet cream
  • 1 packet cream cheese
  • 1 tinned mango

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced. Grease and line the baking tin.
    • In a medium saucepan, melt the butter over low heat, 1-2 minutes. Remove from heat and add the classic oat mix, stirring, until combined.
    • Transfer to the lined baking tin. Using the back of a spoon, spread oat mix evenly over base and press down to compress.
    • Bake until golden, 8-10 minutes. Set aside to cool for 15 minutes.
  2. • Meanwhile, wipe out saucepan and return to medium heat.
    • Cook coconut milk and the brown sugar, whisking until well combined and turned to caramel, 5-8 minutes.
    • Set aside until thickened.
    TIP: The sauce will thicken as it rests!
  3. • Using electric beaters, whisk cream in a large bowl until soft peaks form and almost doubled in size, 1-2 minutes.
    TIP: If you don't have an electric mixer, use a hand whisk and whisk for 3-4 minutes!
    TIP: Chill both your bowl and cream before whipping to get maximum volume.
  4. • In a medium bowl, combine cream cheese and half the coconut caramel. Using a spoon, fold in whipped cream to combine.
    • Pour cheesecake mixture on top of the oat base and spread out evenly using the back of a spoon.
    • Refrigerate for 4 hours or overnight.
  5. • When the cheesecake is ready to serve, drain tinned mango.
    • Heat a large frying pan over high heat. Cook mango slices until lightly charred, 2-3 minutes each side.
  6. • Top cheesecake with mango and remaining coconut caramel.
    • Slice cheesecake and serve. Enjoy!