Tropical Cheesecake

• 300 g of wholemeal or coconut biscuits or as you prefer
• 150 g of melted butter
• 50 g of desiccated coconut

INGREDIENTS (for the cream)

• 300 g of spreadable cheese
• 250 g of mascarpone
• 250 ml of fresh cream
• 400 ml coconut milk
• 100 g vanilla sugar
• 6 gelatin sheets
• 1 tablespoon coconut rum (such as Malibu) or other rum

INGREDIENTS (for the coating)

• a nice firm ripe mango or pineapple juice and a sheet of gelatine
• desiccated coconut slices

• Method: Prepare the shell by crushing the biscuits finely. In a bowl mix them with the melted butter and the desiccated coconut.
• Line a mold with baking paper and spread the mixture on the bottom and sides of the mold, creating a high edge, pressing with the help of a spoon or your fingertips.
• Prepare the filling: soak the gelatine in cold water.
• In a large bowl, mix the cheese, mascarpone and vanilla sugar until the mixture is light and creamy.
• Heat the coconut milk and cream in a heatproof bowl over a saucepan of boiling water (bain-marie). Squeeze the gelatin and mix it with the warm cream and coconut milk. Once cooled, add to the cheese mixture along with the rum, stirring.
• Pour the mixture into the biscuit shell and place in the refrigerator for at least 4 hours (better still overnight).
• Toast the coconut in a pan without oil, stirring often. Let cool.
• For the mango version: slice the mango and cut out the stars and little stars using a cookie cutter.
• Arrange the toasted coconut on the outer edge of the cake and the stars as desired on the surface.
• Store in the refrigerator.
• If you want to prepare the version with the pineapple gelatin surface, you just have to heat some pineapple juice and dissolve a sheet of fish gelatin, previously soaked in cold water, mixing well. As soon as it cools down, pour it on the surface of the cheesecake and put it back in the fridge for an hour. Add the toasted coconut on the edge. Use a stencil to create a pattern on the surface by pouring some grated coconut.