Mango Panna Cotta Coconut Cheesecake

Here’s a recipe for Mango Panna Cotta Coconut Cheesecake:

Ingredients:

For the Coconut Cheesecake:

• 1 ½ cups graham cracker crumbs
• ½ cup shredded coconut (toasted)
• ¼ cup melted butter
• 16 oz (450g) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup coconut cream (or canned coconut milk)
• ½ cup sour cream

For the Mango Panna Cotta:

• 1 ½ cups mango puree (about 2 ripe mangos, blended)
• 1 tablespoon lemon juice
• 1/3 cup granulated sugar
• 2 teaspoons gelatin powder
• 1/4 cup water

Instructions:

Coconut Cheesecake:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, toasted coconut, and melted butter. Press the mixture into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
3. Prepare the filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract and beat in the eggs, one at a time, mixing well after each addition. Fold in the coconut cream and sour cream until well combined.
4. Bake the cheesecake: Pour the filling over the crust and bake for 50-60 minutes, or until the center is just set and slightly jiggles. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. Refrigerate for at least 4 hours or overnight.

Mango Panna Cotta:

1. Prepare the gelatin: In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it bloom for 5 minutes.
2. Make the mango puree: In a saucepan, combine the mango puree, lemon juice, and sugar. Heat gently over low heat until the sugar dissolves (about 3-5 minutes). Remove from heat and stir in the bloomed gelatin until fully dissolved.
3. Assemble the panna cotta layer: Let the mango mixture cool slightly, then pour it gently over the chilled cheesecake. Smooth the top and refrigerate for at least 2-3 hours until the panna cotta layer is set.

Serve:

Remove the cheesecake from the springform pan and garnish with extra toasted coconut or fresh mango slices if desired. Slice and serve!

This Mango Panna Cotta Coconut Cheesecake offers a creamy, tropical fusion of flavors!