Mango Cheesecake & Coconut Caramel
with Oat Crumble | Serves 4
Close your eyes and allow the taste of a sunset to wash over you when you bite into this sweet mango cheesecake. Drizzle over as much coconutty caramel sauce as you want, this whole cheesecake is a slice of paradise.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Tree Nuts. )
1 packet
Coconut Milk
50 g
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
cream
(Contains Milk; )
1 packet
cream cheese
(Contains Milk; )
1 tin
Tinned Mango
Not included in your delivery
90 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Grease and line the baking tin. • In a medium saucepan, melt the butter over low heat, 1-2 minutes. Remove from heat and add the classic oat mix, stirring, until combined. • Transfer to the lined baking tin. Using the back of a spoon, spread oat mix evenly over base and press down firmly into tin. • Bake until golden, 8-10 minutes. Set aside to cool for 15 minutes.
• Meanwhile, wipe out saucepan and return to medium heat. • Cook coconut milk and the brown sugar, whisking until well combined and turned to caramel, 5-8 minutes. • Set aside until thickened.
TIP: The sauce will thicken as it rests!
• Using electric beaters, whisk cream in a large bowl until soft peaks form and almost doubled in size, 1-2 minutes.
TIP: If you don't have an electric mixer, use a hand whisk and whisk for 3-4 minutes! TIP: Chill both your bowl and cream before whipping to get maximum volume.
• In a medium bowl, combine cream cheese and half the coconut caramel. Using a spoon, fold in whipped cream to combine. • Spoon cheesecake mixture on top of the oat base and spread out evenly using the back of a spoon. • Refrigerate for 4 hours or overnight.
• When the cheesecake is ready to serve, drain tinned mango. • Heat a large frying pan over high heat. Cook mango slices until lightly charred, 2-3 minutes each side.
• Top cheesecake with mango and remaining coconut caramel. • Slice cheesecake and serve. Enjoy!