The Easy Way to Make Delicious Vegan mango cheezecake

Posted on

Vegan mango cheezecake.

Vegan mango cheezecake You can have Vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegan mango cheezecake

  1. Prepare 500 g of Silken tofu.
  2. It’s 200-250 g of Icing sugar.
  3. Prepare 1 tablespoon of Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water.
  4. It’s 300 g of plain soft cheese-alternative (vegan) I used Sainsbury’s free-from.
  5. Prepare 400 g of Tin/pack of mango in juice- I used del-monte.
  6. It’s 350 g of Ginger biscuits -usually accidentally vegan but check ingredients.
  7. You need 80 g of Vegan butter.
  8. It’s tin of Spring-form cake.
  9. Prepare 1-2 tablespoons of Hatchi sour plum paste (see picture in step 2).
  10. It’s Squeeze of lemon juice (optional).

Vegan mango cheezecake step by step

  1. Blitz the ginger biscuits into crumbs, melt the butter & mix into the biscuit crumbs. Press into the greased cake-tin to make a base. Bake for 15mins on 180 *C. Then leave to cool..
  2. Blend the tofu, soft cheese, icing sugar, 150g of mango chunks & plum paste till smooth. Taste & add more plum paste if needed -you’re aiming for a sour cheesy flavour..
  3. Once you know the base is cool (1/2 hr after baking) put 100ml of the mango juice & the water in a small pan & mix in the Agar Agar powder. Bring to the boil, stirring constantly- let it boil for a minute (keep stirring).
  4. Working quickly because it will start to set as it cools- switch on the blender & pour in the Agar Agar mix, blend for a minute then scrape the contents into the cake tin, on top of the biscuit base. Spread out evenly -leave to set in the fridge for a couple of hours..
  5. To finish – purée the rest of the mango pieces with a blender or mash with a potato masher, add a squeeze of lemon juice & a bit of icing sugar if it needs pepping up a bit, tinned can lack flavour..
  6. Take the cheezecake out of the fridge. It should be set firm. Press a shaped cookie cutter into the centre gently (I used a star). Scrape the filling out of the middle of the shape. Fill the gap with mango purée & remove the cutter. Then decorate with edible glitter or edible flowers -whatever you like!.

recipe by Chrissie Cooke @cookpad