How To make Coconut Mango Cheesecake
CRUST: 1 1/2 c Graham cracker crumbs
1 1/2 c Sweetened shredded coconut
Toasted 1/4 c Sugar
1/2 c Unsalted butter
(1 stick)
Melted FILLING: 4 pk Cream cheese :
(8 ounce)
Room Temperature 3/4 c Sugar
3 lg Eggs
1 lg Egg yolk
15 oz Cream of coconut canned
1 c Whipping cream
1 c Sweetened shredded coconut
2 lg Fresh mangoes
Additional sugar :
Optional
Pan-try and Prepare: 15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets Mangoes: halve, pit, peel, slice FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4-inch- high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling. FOR FILLING: Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust. Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.) Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree. Recipe By : The Big Bowl Cafe, Chicago, IL
How To make Coconut Mango Cheesecake's Videos
[NO-BAKE] Best Mango Coconut Cheesecake Recipe ASMR [Subtitles] HNC Kitchen
Are you ready for more cheesecake? This time I am bringing the tropical exotic fruit as the theme for the cheesecake. I guess mango is everyone’s favorite :D I am combining the mango with coconut and it tastes really good.
Ingredients: (Mold size 14cm)
Cookie Base
50g cookie
20g unsalted butter (melted) [1.4 tbsp]
Mango Cheesecake (1st layer)
190g cream cheese (room temp) [¾ cup + 1 tbsp]
140g mango puree [½ cup]
85g sugar [⅓cup + 1 ¼ tbsp]
3g lemon juice [¾ tsp]
8g gelatine [2 ½ tsp]
40ml water [2 ¾ tbsp]
160ml whipping cream [½ cup + 2½ tbsp]
Mango Jelly (2nd layer)
60g mango puree [¼ cup]
20ml water [4 tsp]
2g gelatine [¾ tsp]
10g sugar [2 ⅓ tsp]
Coconut Mousse (3rd layer)
70ml whipping cream [⅓ cup]
50g coconut milk [3 ½ tbsp]
20g sugar [1 tbsp + 1 tsp ]
3g gelatine [1 tsp]
15ml water [1 tbsp]
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Title translation:
สูตรชีสเค้กมะม่วงมะพร้าวที่ดีที่สุด
(구워 안 함) 최고의 망고 코코넛 치즈 케이크 레시피
(焼きなし)最高のマンゴーココナッツチーズケーキレシピ
(不烘烤)最佳芒果椰子芝士蛋糕食譜
(sans cuisson) Meilleure recette de gâteau au fromage à la mangue et à la noix de coco
(sin hornear) La mejor receta de tarta de queso con coco y mango
(tanpa oven) Resep Kue Keju Mangga Kelapa Terbaik
(tanpa oven) Resepi Cheesecake Kelapa Mangga Terbaik
(без духовки) Лучший рецепт чизкейка с манго и кокосом
(بدون فرن) أفضل وصفة تشيز كيك المانجو وجوز الهند
(walang oven) Pinakamahusay na Mango Coconut Cheesecake Recipe
(ບໍ່ມີເຕົາອົບ) ສູດທີ່ດີທີ່ສຸດຫມາກພ້າວຫມາກມ່ວງຫມາກມ່ວງ
(зуухгүй) Шилдэг манго кокосын бяслагны жор
(नो ओवन) बेस्ट मैंगो कोकोनट चीज़केक रेसिपी
(कुनै ओभन) उत्तम मैगो नारियल चीज़केक रेसिपी
(কোনও ওভেন নেই) সেরা আমের নারকেল চিজকেসেক রেসিপি
(မီးဖိုမရှိ) အကောင်းဆုံး သရက်သီး အုန်းသီးဒိန်ခဲစာ
芒果椰子芝士蛋糕 Mango Coconut Cheesecake (Eng sub) |迪比廚房
Mini Mango Cheesecakes NO Gelatine NO Egg NO Bake Make Ahead Mini Desserts MUST TRY!
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Written Recipe:
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Mango Coconut Cheesecake| No Bake Recipe| Relax Baking| Sub Video
#mangocheesecake #nobake #cheesecakerecipe #mangococonutcheesecake #nobakecheesecake #cheesecake #mangocheesecakerecipe #coconutcheesecake #mango #coconut #coconutrecipe #mangorecipe #nobakerecipe #cake #mangococonutrecipe #relaxbaking #baking #recipe #subvideo #mangoglaze #babybreath #buttercookies #freshflowers #bakingchannel #summer #refreshing #tropicalfruit
Ingredients
Crust
⅔ cup (150g) butter cookies crumbs
⅓ cup (75g) shredded coconut
¼ cup (40g) almonds
¼ cup (57g) melted butter
Cheesecake
1 ½ tsp (8g) gelatin
⅔ cup (140 ml) whipped whipping cream
8 oz (210g) cream cheese
⅔ cup (150g) mango puree
¼ cup (50 ml) coconut milk
2 tbsp sugar
1 tsp lime/lemon juice
Glaze
⅓ cup (60g) mango puree
1 tsp (5g) gelatin
2 tbsp (30 ml) water
½ tbsp sugar
Directions
In a food processor, blend all the dry ingredients. Add the melted butter to the processed cookie crumbs and mix well. Press the crust mixture into the bottom of a springform pan or cake ring with your hands or a spatula.
In a small saucepan, heat the coconut cream, sugar, and gelatin. Cream the cream cheese, mango puree, and lime juice. Add the coconut milk mixture and whipped cream. Pour the cheesecake batter over the crust and refrigerate for 4 hours or overnight.
To make the glaze, bloom the gelatin and microwave it for 20-30 seconds. Whisk in the sugar until it dissolves, and add mango puree. Strained the glaze and pour it over the cheesecake. Refrigerate for two hours or overnight.
Music by: Pine Street - Reed Mathis
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MANGO CHEESECAKE No-Bake & No-Egg!
CREAMY AND REFRESHING, THIS MANGO CHEESECAKE NO-BAKE DESSERT IS THE BEST WAY TO COOL DOWN IN THE SUMMERTIME!
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► MANGO CHEESECAKE RECIPE :
Prep. : 45 mins
Wait. : 5 hours
Cook. : 5 mins
Servings : 12
► INGREDIENTS :
- 80g unsalted butter
- 250g cream cheese (room temp.)
- 150ml heavy cream (+ more for plating)
- 100ml canned coconut milk
- 60g shredded coconut
- 5 large mangoes (715g flesh)
- 25ml lime juice
- lime zest
- 75g white sugar
- 10ml vanilla extract
- 13g powdered gelatin
- 200g digestive butter flavoured biscuits
► DIRECTIONS :
1. Line the bottom of a 23cm cake mold with parchment paper and secure an acetate sheet around the edges using tape.
2. On medium heat in a pan, toast the shredded coconut for 5 minutes until it turns lightly browned, then set aside and reserve 15g for the finishing touches.
3. Finely crush the biscuits using a food processor and combine with the toasted coconut and melted butter. Transfer the mixture into the cake mold and press it down firmly with a spatula. Cover with plastic film and refrigerate for 30 minutes.
4. Dice the flesh of 1.5 mangoes into small cubes (totaling about 215g), then set aside and reserve 70g for the final presentation. Cut 3.5 mangoes into large cubes (totaling about 500g) and blend into a purée with the lime juice in a food processor.
5. Combine the softened cream cheese with coconut milk, 260g of mango purée, 50g of granulated sugar and vanilla extract. Bloom 8g of gelatin in 40ml of water, microwave for 10 seconds and incorporate with the mango-cheese. Using a hand mixer, whip the heavy cream and gently fold it into the mixture with a spatula until fully combined.
6. Pour half of the cheesecake batter into the cake mold and add the small mango cubes. Add the remaining mango-cheese over the top, cover with plastic film and allow it to rest in the refrigerator for 30 minutes.
7. Combine the remaining purée with 25g of sugar and 75ml of water. Bloom 5g of gelatin in 25ml of water, microwave for 10 seconds and mix it with the purée. Pour the mixture on top of the cheesecake, cover with plastic film and refrigerate for a minimum of 4 hours until the gelatin is fully set.
8. Using a potato peeler, peel a lime and cut the skin into juliennes (they will curl up if you wait a little). Whip heavy cream and sugar to taste using a hand mixer and reserve in a piping bag.
9. Slice a piece of cake with a clean and hot knife, then top it with whipped cream and garnish with a few small cubes of mango, lime zest, and toasted coconut.
TIMESTAMPS :
00:00 - Toasting the coconut.
00:08 - Crushing the biscuits.
00:17 - Mixing the biscuits, toasted coconut and melted butter.
00:29 - Pressing down the crust in the mold.
00:41 - Cutting the mangoes.
01:25 - Making the mango purée.
01:35 - Making the mango cheese.
02:55 - Transferring the mango cheese to the mold.
03:09 - Making the mango jelly.
03:25 - Transferring the mango jelly to the mold.
03:35 - Removing the mold.
03:56 - Making the lime zest.
04:04 - Whipping the cream.
04:23 - Cutting the cake and plating.
05:03 - Outro.
Music : Sleepy + Hungry - baegel
DISCLAIMER: Links in this video or video description might be affiliate links. If you purchase a product or service using one of these links, I may receive a small commission at no additional cost to you.
No-Bake Coconut Cheesecake Recipe
Easy and delicious no-bake cheesecake recipe. If you like coconut flavored desserts, you will love this coconut cheesecake.
Printable version:
More Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
Lemon Cheesecake Bars:
No Bake Mango Cheesecake:
No-Bake Chocolate Cheesecake:
Caramel Pecan Cheesecake:
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RECIPE:
Ingredients:
For the crust:
200g (7oz) Biscuits/Graham crackers
6 tablespoons (90g) butter, melted
For the filling:
2¼ cups (500g) Cream cheese
3/4 cup (180ml) Coconut cream
1 cup (90g) Shredded coconut
300g (10.5oz) White chocolate
10g Gelatin + 50ml water
1 teaspoon Vanilla extract
For the topping:
1/2 cup (45g) Toasted coconut
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.
4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Add shredded coconut and stir until combined.
7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.
8. Release from the pan and decorate with toasted coconut.