Ube Cheesecake with Mango Jelly and Coconut Whipped Cream on a Toasted Coconut Macadamia Crust

Pulse the macadamias in a food processor until finely ground like sand (stopping before turning them into nut butter. Toast the macadamia flour and coconut in a large skillet over medium high heat until it is golden in color and has a nutty fragrance, about 4 minutes. Or bake in the oven, spread over a rimmed baking sheet at 350ºF until lightly golden. Stir constantly to prevent burning. This step develops the flavor of the crust. Once toasted, remove from heat and add in remaining crust ingredients. Mix well and then press into the bottom of a 6-inch springform pan or individual muffin molds. If making the baked version, tightly wrap the bottom of the pan with 2 layers of aluminum foil.

For the baked version, set the oven rack to the middle of the oven and preheat it to 350ºF. Put a kettle of water on to boil.

Beat the cream cheese on medium until smooth and creamy, about 5 minutes. Add the stevia and salt and beat until incorporated, another minutes. Reduce the speed to low and add the eggs, one at a time, making sure to fully incorporate each before adding the next. Add the cream, ube, and vanilla extract. Beat on low until completely combined, another minute.

Pour the cheesecake over the crust and smooth the top. Place the cheesecake into a deep roasting pan with a clean towel set on the bottom (prevents slipping). Set the roasting pan with the cheesecake in it into the oven and then pour boiling water into the roasting pan so that it reaches 3/4 of the way up the springform pan (helps the cheesecake cook slowly and evenly).

Bake for 1 – 1 1/2 hours at 350ºF, or until the edges are just set but the middle has a slight wobble, checking after 1 hour. Loosely tent the pan with foil if the top is browning too much. Once the edges are set, turn off the oven and crack the door open (I like to stick a wooden spoon in the door to prop it open). Allow the cheesecake to cool in the water bath in the oven for 30 minutes before moving it to a wire rack to cool completely. Once cool, cover with plastic wrap and refrigerate until cold and set, at least 4 hours and up to overnight.

Alternatively, if making this a no-bake cheesecake, omit the eggs and beat together all ingredients until smooth and light. Transfer into pan or molds and smooth the top. Refrigerate until set, at least 4 hours. If made in silicon molds, freeze overnight and then press out of molds, allow to thaw before serving.

Sprinkle the gelatin over the mango puree and let stand for at least 5 minutes to rehydrate. Then microwave on high power, stirring occasionally until the gelatin is completely dissolved. Then stir in sweetener, salt, and lime juice. Pour into silicon molds and let set until cool. Refrigerate until firm, at least 4 hours and up to overnight. (I like to set a mold onto a rimmed baking sheet so that I can easily move the jelly.)

Once set, gently press out of the mold and place on top of the cheesecake.

Beat the cream for 2-5 minutes, or until it becomes light and fluffy and doubles in volume. Add in coconut extract, salt, and sweetener and continue to beat until completely mixed. Adjust sweetener to taste. Pipe on top of assembled cheesecake.