Hello, I am Laura. Today, I’m gonna show you how to prepare vegan mango cheezecake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan mango cheezecake Recipe
Vegan mango cheezecake is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Vegan mango cheezecake is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan mango cheezecake:
- Make ready 500 g Silken tofu
- Take 200-250 g Icing sugar
- Prepare 1 tablespoon Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water
- Make ready 300 g plain soft cheese-alternative (vegan) I used Sainsbury’s free-from
- Make ready 400 g Tin/pack of mango in juice- I used del-monte
- Get 350 g ger biscuits -usually accidentally vegan but check ingredients
- Get 80 g Vegan butter
- Make ready tin Spring-form cake
- Take 1-2 tablespoons Hatchi sour plum paste (see picture in step 2)
- Get Squeeze lemon juice (optional)
Steps to make Vegan mango cheezecake:
- Blitz the ger biscuits into cbs, melt the butter & mix into the biscuit cbs. Press into the greased cake-tin to make a base. Bake for 15mins on 180 *C. Then leave to cool.
- 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.
- 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)
- 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.
- 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.
- 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!
So that’s going to wrap this up for this exceptional dish vegan mango cheezecake recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
