This is what happens when your mom buys a kilo of sour cream (because it’s on sale) and a family friend brings two flats of mangoes to a barbecue.
The surplus of perishable food means it’s your lucky day!
Light and creamy, this cheesecake it perfect for summer.
(Please ignore my horrid mango cutting skills – suggestions for slicing those slippery suckers is most welcome!)
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup shredded coconut, sweetened
- 500 grams cream cheese, softened
- 2 eggs
- 2/3 cup confectioner’s sugar
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
- 2 mangoes
Preheat oven to 350 F.
For the crust: lightly grease the bottom and sides of spring form pan. Combine graham cracker crumbs, shredded coconut and melted butter in a medium bowl. Pack mixture to the bottom of the spring form pan using a spatula or your fingers.
Throw in the freezer to let it set.
For the filling: cream eggs and sugar together in a small bowl. Add vanilla extract. Transfer to medium bowl and add softened cream cheese. Whisk until combined. Add in sour cream.
Take crust out of freezer. Pour in cheesecake mixture.
Bake in oven for 35 minutes.
Cool before garnishing with mango slices.
(Edible flowers also make a great finishing touch – I just picked some from the garden)