Coconut Mango Cheesecake
A chilled cheesecake with protein from dairy, a smooth coconut layer, and bright mango jelly. Gelatin sets both layers, so the dessert can be made ahead.
Preparing the mango layer
Bloom gelatin (4 g) in milk (40 g) and let it stand for 5 minutes. Melt it in short bursts. Chop mango (200 g), add stevia (10 g) and the gelatin mixture, and blend for 30–40 seconds.
Preparing the coconut layer
Bloom the second gelatin portion (4 g) in milk (40 g) and let it stand for 5 minutes. Melt it in short bursts. Blend soft cheese (250 g), greek yogurt (150 g), coconut milk (unsweetened) (50 g), stevia (25 g), vanilla (1 g), and the gelatin mixture until smooth.
Spoon the mango and coconut mixtures into a mold in alternating layers. Tap the mold gently on the counter several times. Refrigerate for at least 2–3 hours, preferably overnight. Once set, remove from the mold and cut into portions.
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