Name: Passion fruit Mango Cheesecake
Yield: 12 servings

Ingredients

Yields

12 servings

Granola

80 gr. whole outmeal
80 gr. chopped almonds
60 gr. honey
40 gr. butter
30 gr. buckwheat
25 gr. white chocolate
20 gr. shredded coconut
15 gr. sesame seeds

Coconut creamcheese

500 gr. creamcheese
250 gr. mascarpone
200 gr. whole coconut milk
100 gr. heavy cream (35% fat)
100 gr. white chocolate
100 gr. sour cream or crème fraiche
100 gr. powdered sugar
6 gr. gelatine
2 gr. salt

Mango and passion fruit jelly

180 gr. mango puree
80 gr. passion fruit puree
40 gr. white sugar
4 gr. agar-agar

Assembly

180 gr. fresh diced mango
Fresh or dehydrated coconut flakes
White chocolate pearls

Directions

Prep. time

45m

Granola
- 80 gr. whole outmeal
- 80 gr. chopped almonds
- 60 gr. honey
- 40 gr. butter
- 30 gr. buckwheat
- 25 gr. white chocolate
- 20 gr. shredded coconut
- 15 gr. sesame seeds
- In a bowl, combine outmeal, chopped almonds, buckwheat, shredded coconut and sesame seeds.
- Then, melt butter alongside white chocolate, add honey and integrate into the previous mixture.
- Now, place a 20 cm. diameter metalic ring over a baking trayed lined with parchment and spread the mixture evenly inside the ring.
- Bake for 10 minutes at 180º C and set aside at room temperature.
Coconut cream cheese
- 500 gr. creamcheese
- 250 gr. mascarpone
- 200 gr. whole coconut milk
- 100 gr. heavy cream (35% fat)
- 100 gr. white chocolate
- 100 gr. sour cream or crème fraiche
- 100 gr. powdered sugar
- 6 gr. gelatine
- 2 gr. salt
- First, soak the galatine in cold water for at least 10 minutes.
- In a bowl, mix cream cheese, mascarpone and powdered sugar until creamy and soft.
- Afterwards, add sour cream or crème fraiche and mix well.
- In a saucepan, bring heavy cream, coconut milk and salt to a boil, add the hydrated gelatine and pour over the melted chocolate. Blend with a hand mixer and let it cool to 28º C.
- Then, incorporate it into our cream cheese mixture and stir thoroughly until it get homogenous and well combined.
- And lastly, pour it into a 20 cm. diameter 5 cm. height metalic ring lined with an acetate sheet. Flat the top with a spatula.
- Freeze the mixture for at least 4 hours or better, overnight.
Mango passion fruit jelly
- 180 gr. mango puree
- 80 gr. passion fruit puree
- 40 gr. white sugar
- 4 gr. agar-agar
- First, combine agar-agar and sugar.
- In a saucepan, bring mango and passion fruit puree to a boil.
- Right after, add the agar-agar sugar mixture and whisk it until completely disolved.
- Cook for one more minute and turn the heat off. Set aside.
Assembly
- 180 gr. fresh diced mango
- Fresh or dehydrated coconut flakes
- White chocolate pearls
- First, reheat mango passion fruit jelly to 40º C.
- Then, pour it onto the frozen coconut cream cheese and spread evenly.
- Put it back into the freezer for 20 minutes to let the jelly harden a bit.
- Later, unmould, remove the acetate sheet and place on top of the granola disc.
- Decorate the top of the cake with fresh diced mango, coconut flakes and chocolate pearls in a circle.
- Lastly, put the cake into the refrigerator to unfreeze completely for at least 4 hours.
- Keep refrigerated and leave at room temperature for 20 minutes before serving.

Granola

80 gr. whole outmeal
80 gr. chopped almonds
60 gr. honey
40 gr. butter
30 gr. buckwheat
25 gr. white chocolate
20 gr. shredded coconut
15 gr. sesame seeds

Coconut cream cheese

500 gr. creamcheese
250 gr. mascarpone
200 gr. whole coconut milk
100 gr. heavy cream (35% fat)
100 gr. white chocolate
100 gr. sour cream or crème fraiche
100 gr. powdered sugar
6 gr. gelatine
2 gr. salt

Mango passion fruit jelly

180 gr. mango puree
80 gr. passion fruit puree
40 gr. white sugar
4 gr. agar-agar

Assembly

180 gr. fresh diced mango
Fresh or dehydrated coconut flakes
White chocolate pearls

Passion fruit Mango Cheesecake

Granola

Coconut creamcheese

Mango and passion fruit jelly

Assembly

Granola

80 gr. whole outmeal
80 gr. chopped almonds
60 gr. honey
40 gr. butter
30 gr. buckwheat
25 gr. white chocolate
20 gr. shredded coconut
15 gr. sesame seeds

Coconut cream cheese

500 gr. creamcheese
250 gr. mascarpone
200 gr. whole coconut milk
100 gr. heavy cream (35% fat)
100 gr. white chocolate
100 gr. sour cream or crème fraiche
100 gr. powdered sugar
6 gr. gelatine
2 gr. salt

Mango passion fruit jelly

180 gr. mango puree
80 gr. passion fruit puree
40 gr. white sugar
4 gr. agar-agar

Assembly

180 gr. fresh diced mango
Fresh or dehydrated coconut flakes
White chocolate pearls

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Passion fruit Mango Cheesecake

Granola

Coconut creamcheese

Mango and passion fruit jelly

Assembly

Granola 80 gr. whole outmeal 80 gr. chopped almonds 60 gr. honey 40 gr. butter 30 gr. buckwheat 25 gr. white chocolate 20 gr. shredded coconut 15 gr. sesame seeds

Coconut cream cheese 500 gr. creamcheese 250 gr. mascarpone 200 gr. whole coconut milk 100 gr. heavy cream (35% fat) 100 gr. white chocolate 100 gr. sour cream or crème fraiche 100 gr. powdered sugar 6 gr. gelatine 2 gr. salt

Mango passion fruit jelly 180 gr. mango puree 80 gr. passion fruit puree 40 gr. white sugar 4 gr. agar-agar

Assembly 180 gr. fresh diced mango Fresh or dehydrated coconut flakes White chocolate pearls

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Granola

80 gr. whole outmeal
80 gr. chopped almonds
60 gr. honey
40 gr. butter
30 gr. buckwheat
25 gr. white chocolate
20 gr. shredded coconut
15 gr. sesame seeds

Coconut cream cheese

500 gr. creamcheese
250 gr. mascarpone
200 gr. whole coconut milk
100 gr. heavy cream (35% fat)
100 gr. white chocolate
100 gr. sour cream or crème fraiche
100 gr. powdered sugar
6 gr. gelatine
2 gr. salt

Mango passion fruit jelly

180 gr. mango puree
80 gr. passion fruit puree
40 gr. white sugar
4 gr. agar-agar

Assembly

180 gr. fresh diced mango
Fresh or dehydrated coconut flakes
White chocolate pearls