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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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Негізгі бет Mango Coconut Cheesecake| No Bake Recipe| Relax Baking| Sub Video
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