Mango and Ginger Cheesecake

INSTRUCTIONS

Line the bottom of your spring form tin (16 cm)

#Cheesecake base

Grind your almonds in a food processor until you get a coarse crumb. Take them out of the food processor and set aside.

Drain your dates, squeeze excess water out and chop them roughly. Place them into the food processor and process into a smooth paste.

In a bowl, mix date paste with salt, ground almonds and desiccated coconut to obtain a dough that isn’t too sticky yet still holds together well.

#Cheesecake layer

Just before you are ready to start blending the cheesecake layer, put agar flakes and ½ cup of aquafaba (or water if you don’t want to use aquafaba) into a small pot. Let the mixture come to the boil and simmer on low-medium heat, stirring frequently, until flakes almost dissolve and the mixture thickens (about 10 mins). add the rinsed cashews, coconut cream, maple syrup, grated ginger, lime juice, warm agar mixture and an extra 60 ml of water into a blender until smooth. 

add the mixture on top of the base, and put back in the fridge for 10 minutes.

#Mango layer

Put cubed mango pieces into a clean blender and blend until smooth.

Put 60 ml of water into a small pan and add agar agar flakes. Let the mixture come to the boil and simmer on low-medium heat, stirring frequently, until flakes almost dissolve and the mixture thickens (about 10 mins).

Add agar mixture to the mango puree and blend until smooth. Pour over the cheesecake layer and allow it to set before decorating.

link: www.lazycatkitchen.com/vegan-mango-and-ginger-cheesecake/