Name: Passion fruit Mango Cheesecake
Yield: 12 servings

Ingredients

Yields

12 servings

Granola

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

Coconut creamcheese

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

Mango and passion fruit jelly

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

Assembly

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

Directions

Prep. time

45m

Granola
- 80 g whole outmeal
- 80 g chopped almonds
- 60 g honey
- 40 g butter
- 30 g buckwheat
- 25 g white chocolate
- 20 g shredded coconut
- 15 g 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 g creamcheese
- 250 g mascarpone
- 200 g whole coconut milk
- 100 g heavy cream (35% fat)
- 100 g white chocolate
- 100 g sour cream or crème fraiche
- 100 g powdered sugar
- 6 g gelatine
- 2 g 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 g mango puree
- 80 g passion fruit puree
- 40 g white sugar
- 4 g 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 g 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 g whole outmeal
80 g chopped almonds
60 g honey
40 g butter
30 g buckwheat
25 g white chocolate
20 g shredded coconut
15 g sesame seeds

Coconut cream cheese

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

Mango passion fruit jelly

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

Assembly

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

Coconut cream cheese

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

Mango passion fruit jelly

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

Assembly

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

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Mocha cake

Mango-passion jelly

Coconut flake

Passion fruit Mango Cheesecake

Granola

Coconut creamcheese

Mango and passion fruit jelly

Assembly

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

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

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

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

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Granola

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

Coconut cream cheese

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

Mango passion fruit jelly

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

Assembly

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