Orange cheesecake with coconut milk

Name: Orange cheesecake with coconut milk
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 150 g + 2 tablespoons flour; 75 g + 3-4 tablespoons brown cane sugar; 2 packages Vanillin sugar; 1/2 TEASPOON Baking Powder; 1 pinch Salt; 125 g Butter; 200 g ripened cream; 175-200 g Sugar; 800 g Double cream cream cheese; 5 Eggs (size M); 100 ml Coconut milk; 4 untreated oranges; 1 can(s) (425 ml) Mango pieces; 7-10 Tbsp Lime or lemon juice; 7-10 Tbsp Physalis; 7-10 Tbsp Grease; 1 (approx. 400 g) Mango; 200 ml apple juice

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

150 g + 2 tablespoons flour
75 g + 3-4 tablespoons brown cane sugar
2 packages Vanillin sugar
1/2 TEASPOON Baking Powder
1 pinch Salt
125 g Butter
200 g ripened cream
175-200 g Sugar
800 g Double cream cream cheese
5 Eggs (size M)
100 ml Coconut milk
4 untreated oranges
1 can(s) (425 ml) Mango pieces
7-10 Tbsp Lime or lemon juice
7-10 Tbsp Physalis
7-10 Tbsp Grease
1 (approx. 400 g) Mango
200 ml apple juice

Directions

1
Mix 150 g flour, 75 g brown sugar, 1 packet of vanillin sugar, baking powder and salt in a bowl. Add butter in pieces and knead everything into crumbles using the dough hooks of the hand mixer. Put the dough into a greased springform pan (26 cm Ø) and press it to a flat bottom by hand. Put it in a cold place. Mix sour cream, sugar, 1 packet vanilla sugar and cream cheese with the whisk of the hand mixer until smooth. Stir in the eggs one after the other. Sift 2 tablespoons of flour over the eggs and fold in. Finally stir in coconut milk. Wash the oranges in hot water, grate them dry and grate the peel. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Cut fillets into pieces. Press the juice out of the parting skins and collect it. Fold orange juice and pieces under the dough. Sprinkle the base with 1 tablespoon of brown sugar, add the cheese mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-80 minutes. At the end of the baking time, cover with aluminium foil if necessary. After approx. 20 and approx. 40 minutes baking time, remove the cake from the edge all around with a knife. Puree the mango and juice in a high container with a chopping stick, season with lime or lemon juice and chill. At the end of the baking time, sprinkle the cake with 2-3 tablespoons of brown sugar and caramelise under the grill of the oven or with a Bunsen burner until golden brown. Let the cake cool down in the mould on a cake rack. Cut the cake into pieces, arrange on plates with the mango sauce and decorate with physalis
2
2 1/2 hours waiting time. Alternatively, mango sauce made from fresh mangoes: Cut mango fruit halves from the stone. Peel the fruit flesh, add 200 ml apple juice and puree
3
Nutritional values with sauce from fresh mango:
4
2 1/2 hours waiting time