INGREDIENTS:
Cheesecake base
¼ cup (20gms) desiccated coconut
2 & ⅓ cups (250gms) digestive biscuits or graham cracker crumbs
¾ stick plus 1 tablespoon (105gms) butter
Cheesecake filling
½ tablespoon fresh lime juice
1.1 lbs (500gms) approx. 1 and a half large fresh mango or 1 cup of mango puree
2 x 8 ounce tubs (450gms total) full fat cream cheese at room temp
1 cup (250mls) thickened cream
¾ cup (165gms) white sugar
1 teaspoon (2.5gms) agar agar powder
Optional topping
1 cup (250mls) homemade or store bought mango coulis
INSTRUCTIONS:
To make the base
Line the base and sides of a spring form tin with baking paper.
Heat up a frying pan and dry roast the desiccated coconut until just starting to turn golden brown. Remove from heat immediately and transfer to a heatproof bowl.
Break up the biscuits and blitz briefly in a food processor to bread into crumbs. Alternatively you can put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.
Put the crumbs and toasted coconut in a bowl and mix well.
Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
Pour the melted butter into the biscuit and coconut and mix until it resembles fine bread crumbs.
Pour into lined spring form tin and press down at the bottom to form the base.
Chill in fridge for at least one hour and up to overnight.
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