I'm a huge fan of mango, coconut and baked cheesecakes, so it was only a matter of time before I combined them all together. This is my summer tropical style dessert, quick and easy to make and tastes fantastic (it has been taste tested thoroughly). The biscuit base holds the coconut component and the cheese cake topping has the mango component. I've added lime juice which heightens both the flavours. 

Base

10 digestive biscuits
50g desiccated coconut
90g butter
50g brown sugar

Whizz the digestives, sugar and the coconut together in a food processor until they resemble a sandy crumble
Melt the butter in a pan, add the rest of the ingredients and stir to incorporate
Place the mix into a lined cake tin and pat down well
Place in an oven at 190c (fan) 200c (normal) for 15 minutes
Allow to cool fully before adding the topping


Topping
300g fresh or tinned mango, roughly chopped
Juice of one lime
600g cream cheese (room temp)
125ml crème fraiche (room temp)
2 eggs
90g caster sugar
80g plain flour
Pinch of salt

Place all the ingredients into a food processor and pulse until well combined
Pour the cheese filling into the baking tin with the base mixture
Bake at 190c (fan) 200c (normal) for an initial 15 minutes and then at 120c (fan), 130c (normal) for a further 45 minutes until just set
Turn off the oven and leave in the residual heat for a further 30 minutes, with the oven door slightly ajar
Remove from the oven and allow to cool before serving