Here’s another batch of my official taster 🙂 I really do have good friends who can spend a day just having tea and Cheesecake. We spent 8 hours of good conversation, drowning ourselves with home-made tea concoction over an experimental home-baked cheesecake flavour #33, Yay!
Flavour # 33 Mango-pineapple Coconut Cheesecake
I did two variations, one with toasted coconut
and one with a sweetened coconut and fresh mango bits on top
and I also did, a no bake Cheesecake and matcha green tea roll cheesecake, so it’s really a treat for everyone, or should I say..
” Sweet overload” 🙂
1/2 cup crushed digestive biscuits
1/2 cup roasted coconut flakes (desiccated)
3 tbsp sugar
1/3 cup butter
3 pkgs (300 g each ) Philadelphia cream cheese
1 cup sugar
2 tsp vanilla powder
1/2 cup whipping cream
1/2 cup sour cream
1/8 tsp lemon
a pinch of salt
fresh mango puree and cut bits
Pre-heat oven Gas mark #3
Mix biscuits,coconuts,sugar and butter. Press onto the springform pan (i used different sizes). Set aside
Cream the cheese at room temperature, add sugar slowly while beating at medium speed. Add one egg at a time.Combine mixture of whipping cream,sour cream and vanilla powder,add it to the cream cheese mixture, add a pinch of salt and continue mixing until smooth and well combined. Pour onto the prepared pan. Bake at 1 hr, let it cool for another 30 minutes, leaving the oven door slightly ajar. (sudden change of temperature will result to cracking in the middle). Remove and let it cool for another one hour and chill for another 4 hrs or overnight before topping and serving.
Ladies, even though there’s a lot of sweet indulgence ( tummy rumbling) we manage to give a sweet smile!
HAPPY NATIONAL CHEESECAKE EVERYONE!!!!