Coconut Mango Cheesecake
Coconut Mango Cheesecake — a Dawn Foods recipe in 4 components. Uses Dawn Delifruit Classic Mango Filling 2.7 kg.
- baking temperature
- 180 °C
- baking time
- 65 min
- pastry thickness
- 3 mm
- ring diameter
- 26 cm
Ingredients
Shortcrust pastry
| Ingredient | Quantity |
|---|---|
| Dawn Shortcrust Pastry Mix | 1000 g |
| Butter or margarine | 400 g |
| Whole egg | 100 g |
Coconut quark filling
| Ingredient | Quantity |
|---|---|
| Dawn Cheese Quark Delikat | 300 g |
| Low-fat quark | 900 g |
| Cream, liquid | 500 g |
| Whole egg | 275 g |
| Dawn Ice Paste Coconut | 100 g |
Jelly glaze
| Ingredient | Quantity |
|---|---|
| Dawn Belnap® 100 Neutral | 1000 g |
| Water | 500 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Delifruit Classic Mango Filling 2.7 kg | |
| Desiccated coconut, for decoration |
Method
- Shortcrust pastry
Process all ingredients into a smooth shortcrust pastry.
- Coconut quark filling
Mix all ingredients well.
- Jelly glaze
Mix all ingredients and bring to the boil.
Roll out the shortcrust pastry to 3 mm, cut out and part-bake it.
Pipe on two rings of the fruit filling.
Grease and sugar the upper part of a ring (Ø 26 cm) and place it around the shortcrust pastry.
Fill in the quark mixture, level smooth and bake.
After cooling, glaze the whole top with the jelly glaze and finish the edge with desiccated coconut.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.