1 stick (8 Tbsp)100 g butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
225 g coconut biscuits, finely crushed
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
225 g coconut biscuits, finely crushed
for the filling
1 X 425 g (15 oz) can mango pieces
450 g full fat soft cheese
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
4 eggs, separated
300 ml double or whipping cream
40 g powdered gelatine
200 ml pineapple juice
100 g pecan nuts or walnuts, chopped
450 g full fat soft cheese
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
4 eggs, separated
300 ml double or whipping cream
40 g powdered gelatine
200 ml pineapple juice
100 g pecan nuts or walnuts, chopped
for the topping
1/4 cup (50 g) 2 oz sugar
450 ml double or whipping cream, whipped
100 g desiccated coconut, toasted
4 kiwi fruit (Chinese gooseberries), peeled and thinly sliced
few pecans or walnuts (optional)
450 ml double or whipping cream, whipped
100 g desiccated coconut, toasted
4 kiwi fruit (Chinese gooseberries), peeled and thinly sliced
few pecans or walnuts (optional)
method
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the coconut biscuit crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.
3. Drain the canned mango, reserving the juice. Chop the mango pieces.
4. Soften the cheese in a large mixing bowl.
5. Beat in 100 g/4 oz of the sugar, the egg yolks and cream.
6. Put the gelatine and pineapple juice into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
7. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
8. Whisk the egg whites until stiff, then whisk in the remaining sugar.
9. Fold lightly but thoroughly into the cheese mixture, together with the chopped mango and nuts.
10. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.
11. While the cheesecake is chilling, prepare the Topping, put the reserved mango juice and sugar into a saucepan and stir over a gentle heat until the sugar has dissolved.
12. Bring to the boil and boil for 1 minute. Cool.
13. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
14. Spread a thin layer of whipped cream around the side of the cheesecake and coat with the toasted coconut.
15. Arrange the sliced kiwi fruit on top of the cheesecake and brush with the cooled mango syrup.
16. Pipe with the remaining cream and decorate with pecans or walnuts.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.
3. Drain the canned mango, reserving the juice. Chop the mango pieces.
4. Soften the cheese in a large mixing bowl.
5. Beat in 100 g/4 oz of the sugar, the egg yolks and cream.
6. Put the gelatine and pineapple juice into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
7. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
8. Whisk the egg whites until stiff, then whisk in the remaining sugar.
9. Fold lightly but thoroughly into the cheese mixture, together with the chopped mango and nuts.
10. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.
11. While the cheesecake is chilling, prepare the Topping, put the reserved mango juice and sugar into a saucepan and stir over a gentle heat until the sugar has dissolved.
12. Bring to the boil and boil for 1 minute. Cool.
13. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
14. Spread a thin layer of whipped cream around the side of the cheesecake and coat with the toasted coconut.
15. Arrange the sliced kiwi fruit on top of the cheesecake and brush with the cooled mango syrup.
16. Pipe with the remaining cream and decorate with pecans or walnuts.
serving amount
serves 10 - 12
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