Heavenly Mango Panna Cotta Coconut Cheesecake 🤍🥭

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 Heavenly Mango Panna Cotta Coconut Cheesecake 🥭🤍

Ingredients:
    • For the Coconut Cheesecake Base:
    • 1 1/2 cups crushed graham crackers
    • 1/2 cup shredded coconut, toasted
    • 1/3 cup unsalted butter, melted
    • For the Cheesecake Filling:
    • 16 ounces cream cheese, softened
    • 1/2 cup granulated sugar
    • 1 cup coconut cream
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • For the Mango Panna Cotta:
    • 2 ripe mangoes, pureed
    • 1 cup heavy cream
    • 1/2 cup sugar
    • 2 teaspoons gelatin, dissolved in 3 tablespoons of warm water
    • 1/2 cup mango juice

Directions:
    • Preheat oven to 350°F (175°C).
    • Mix graham crackers, toasted coconut, and melted butter; press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool.
    • Beat cream cheese with sugar until smooth. Add coconut cream and vanilla, mix well. Beat in eggs one at a time.
    • Pour filling over the crust and bake for 50 minutes, or until set. Cool completely.
    • For the panna cotta, mix mango puree, cream, and sugar in a saucepan over medium heat. Remove from heat, stir in gelatin and mango juice until dissolved.
    • Let the mixture cool slightly, then pour over the cooled cheesecake. Refrigerate for at least 4 hours, or until set.
    • Garnish with fresh mango slices and a sprinkle of toasted coconut before serving.
    • Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 6 hours (including chilling)
    • Kcal: 460 kcal | Servings: 12 servings

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