Japanese Matcha and Mango Cheesecake in a Coconut Cup

Allergens

Dairy, Eggs

Ingredients

• 300 g cream cheese, softened 1/2 cup sugar 2 tbsp matcha powder 1/4 cup heavy cream 1 egg yolk 1 tsp vanilla extract 1/2 cup diced mango Coconut cups (see instructions)

Instructions

1. Prepare coconut cups: Cut the tops off of 2 young, green coconuts and drain the water. Scrape out the coconut meat, reserving some for garnish if desired. Chill the hollowed out coconuts in the refrigerator.
2. In a large bowl, mix cream cheese, sugar, matcha powder until smooth.
3. Gradually add heavy cream and vanilla extract, then beat in the egg yolk.
4. Fold in diced mango gently, keeping some chunks intact for presentation.
5. Pour the mixture into a lined baking tray and bake at 175°C (350°F) for 25 minutes or until set but slightly wobbly in the center. Let cool completely.
6. Once cooled, scoop the cheesecake mixture into the chilled coconut cups. Chill for at least 4 hours or overnight before serving.
7. To serve, garnish with reserved coconut meat and a light dusting of matcha powder.

Chef’s Insight

Allow the cheesecake to set well, ensuring a smooth and creamy texture with each bite.

Notes

To prevent the coconut from becoming watery, use young, green coconuts that have not released much water yet.