Coconut Cheesecake with Mango and Caramelized Pistachios

Instructions for the crust

• 1
  Melt the butter and let it cool slightly. Meanwhile, grind or crush the biscuits, add the butter and mix. Spread the mixture over the entire surface and sides of the pan (∅ 23 cm, pie pan, preferably with a removable bottom) and press it well to the bottom with the flat bottom of a glass. Bake for 10 minutes in an oven preheated to 165°C.

Instructions for the Coconut Cheesecake

• 1
  Whip the ricotta for about 2 minutes with the coconut and sifted sugar, add the cream and whip until the cream thickens. Fill the cream into a piping bag with a decorating tip (e.g., Wilton 1M) and pipe it onto the pre-baked crust.

Instructions for Decoration

• 1
  Chop the pistachios into smaller pieces.
• 2
  Put the sugar in a saucepan with a thick bottom, pour in 5 g of water, mix and bring to a boil. Let the sugar dissolve without stirring until it reaches a light caramel color, it should have a temperature of 118°C, known as the soft-ball stage. Add the pistachios and cook over low heat, stirring constantly, until the caramel darkens slightly. Pour onto baking paper and let cool. Chop into smaller pieces with a knife.
• 3
  Peel the mango, remove the pit, and cut it into thin slices (I used a potato peeler). Roll the slices into rolls and decorate the cake with them. Sprinkle with chopped caramelized pistachios.