Coconut Cheesecake with Mango and Caramelized Pistachios

Crust Instructions

• 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 mold (∅ 23 cm, pie dish, preferably with a removable bottom) and press firmly to the bottom with the flat bottom of a glass. Bake for 10 minutes in an oven preheated to 165°C.

COCONUT CHEESECAKE INSTRUCTIONS

• 1
  Whip the ricotta for about 2 minutes with coconut and sifted sugar, pour in 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.

DECORATION INSTRUCTIONS

• 1
  Chop the pistachios into smaller pieces.
• 2
  Put the sugar into a heavy-bottomed saucepan, pour in 5 g of water, mix, and bring to a boil. Without stirring, let the sugar dissolve until it turns a light caramel color; it should reach a temperature of 118°C, the so-called soft-ball stage. Add the pistachios and, stirring constantly over low heat, cook 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 spirals and decorate the cake with them. Sprinkle with chopped caramelized pistachios.