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
- • 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. - • 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! - • 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. - • 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. - • 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. - • Top cheesecake with mango and remaining coconut caramel.
• Slice cheesecake and serve. Enjoy!