This so rich and creamy, it’s wonderful!
Serves: 8
Time to prepare: 20 mins
Time to cook: 50 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
- 65g/2½ oz margarine
- 175g/6oz vegan oat biscuits, crushed
- 40g/1½ oz ground almonds
- 1 large mango, diced
- Juice of 1 lemon
- 200g/7oz plain soya yoghurt
- 15ml/1 tbsp cornflour
- 45ml/3 tbsp maple syrup
- 2 x 225g/8oz tub vegan cream cheese
Topping:
- 50g/2oz pecan nuts
- 30ml/2 tbsp maple syrup
- 1 mango, diced
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4.
- To make the cheesecake base, melt the margarine in a saucepan, then stir in the crushed biscuits and ground almonds.
- Press the biscuit mixture into the base of a deep, lightly greased 23cm/9in loose-bottomed cake tin.
- Cook in the preheated oven for 10 minutes
- Meanwhile, blend the mango, lemon juice, yoghurt, cornflour, maple syrup and vegan cream cheese in a food processor until smooth.
- Pour the mixture over the biscuit base and smooth with the back of a spoon.
- Bake for 25–30 minutes until lightly golden and set.
- Allow to cool in the tin, and then transfer to a wire rack and refrigerate until ready to serve.
- To make the topping, toast the pecan nuts in a dry frying pan for 2–3 minutes until browned.
- Heat the maple syrup in a separate pan, then add to the pecan nuts in the frying pan. Stir well to coat.
- Remove from the heat and brush the top of the cheesecake with the maple syrup.
- Arrange the pecan nuts around the edge of the cheesecake, reserving a few to decorate the centre. Arrange the mango inside the outer circle of nuts.
- Pour over any remaining maple syrup.
