Mango Panna Cotta Coconut Cheesecake

Directions:

1. Prepare the Crust:
   • Lightly grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
   • In a bowl, combine crushed biscuits, melted butter, and shredded coconut. Mix until well combined.
   • Press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the next layers.
2. Make the Cheesecake Layer:
   • In a mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
   • In a saucepan, warm the coconut cream and whole milk over medium heat until it just starts to simmer.
   • In a small bowl, sprinkle powdered gelatin over cold water. Let it soften for a few minutes, then stir to dissolve.
   • Remove the coconut mixture from heat and stir in the softened gelatin until completely dissolved. Allow the mixture to cool slightly.
   • Gradually add the coconut mixture to the cream cheese mixture, beating until smooth. Stir in the vanilla extract.
   • Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula. Refrigerate for about 2 hours, or until set.
3. Prepare the Mango Panna Cotta Layer:
   • In a blender, puree the diced mango until smooth.
   • In a saucepan, combine heavy cream and granulated sugar. Heat over medium heat until it just begins to simmer.
   • In a small bowl, sprinkle powdered gelatin over cold water. Let it soften for a few minutes, then stir until dissolved.
   • Remove the cream mixture from heat and stir in the mango puree. Add the softened gelatin and mix until fully dissolved.
   • Allow the mango mixture to cool to room temperature.
   • Gently pour the mango panna cotta mixture over the set cheesecake layer in the springform pan. Smooth the top with a spatula.
   • Refrigerate for another 2 hours, or until the panna cotta layer is fully set.
4. Garnish and Serve:
   • Before serving, garnish the top of the cheesecake with extra diced mango and toasted coconut flakes.
   • Release the springform pan sides carefully. Slice and serve chilled.

Enjoy your Mango Panna Cotta Coconut Cheesecake, a delightful dessert combining tropical flavors with creamy indulgence!

Total Time: 4 hours and 40 minutes
Yield: 10 servings