MANGO SUPREME CHEESECAKE

This cheesecake is a delightful fusion of creamy indulgence and tropical zest.

Make the cheesecake base with crushed nuts and meal, combined with dates and a hint of coconut contrasting the beautiful silkiness of the filling.

Fresh mango, with a refreshing twist of lemon and lime make up the layers infused with swirls of a mango puree.

Enjoy this decadent uncooked cheesecake on special occasions or as a special treat.

Prep Time 2

Servings 12

2 1/2 cups pre soaked raw cashews
1 3/4 cups mango, (fresh or frozen and thawed)
1/2 cup cocnut or other plant based yoghurt
1/2 cup plant cream (flora, oatly or coconut creams or different brand of plant cream)
1/4 cup agave or rice syrup (or sweetener you prefer)
2 tbsp mango juice
2 tbsp fresh lemon juice
pinch of salt
2 teasp lecithin granules or powder
1/2 cup refined coconut oil

2 1/2 cups pre soaked raw cashews
1 cup yoghurt
1/2 cup plant cream (flora, oatly or coconut creams or different brand of plant cream)
1/4 cup plus 1 tbsp agave or rice syrup (or sweetener you prefer)
3 tbsp fresh lemon juice
zest 1 medium size lemon
2 tbsp fresh lime juice
zest from 1 medium size lime
pinch of salt
2 teasp lecithin granules or powder
1/2 cup refined coconut oil

Assemble the springform pan with the bottom facing upwards so the lip is facing downwards. This makes it easier when sliding the cheesecake onto a serving plate or slicing from the cake pan.
Line the base of springform pan with baking paper. Brush the base and sides with coconut oil.
Set aside while you prepare the nut base.
In a food processor, combine the hazenuts, whole almonds, pitted dates and pinch of salt. Process until it forms coarse crumbs, then remove to a large mixing bowl.
To the nut base mixture, add almond meal, desicated coconut, sweetener and coconut oil.
Mix to combine with a metal spoon, slowly add a teaspoon at a time of water until mixture comes together when pressed between your fingers.
Spoon the mixture into the lined springform pan press down with the back of a spoon and smooth out until it is spread evenly.
Place in the fridge while you prepare the filling.

Rinse soaked cashews and drain to remove any water.
In a food processor, place raw cashews and reduce to a fine crumb.
In a high powered blender add reduced cashew nuts, mango, agave, yoghurt, cream, sweetener, mango juice, lemon juice and pinch of salt, blend to a smooth cream.
Add lecithin and coconut oil and blend on high until mixture is silky smooth.
Taste to make sure you have the right balance of flavour. Add extra sweetness if needed.
Trasfer to a bowl and set aside.

Rinse cashews and drain to remove any water.
In a food processor, place raw cashews and reduce to a fine crumb.
In a high powered blender add reduced cashew nuts, yoghurt, cream, sweetener, lemon juice, lime juice, zest of lemon and lime and salt, blend to a smooth cream.
Add lecithin and coconut oil and blend on high until mixture is silky smooth.
Taste to make sure you have the right balance of flavour. Add extra sweetness if needed.
Trasfer to a bowl and set aside.

Place pureed mango in a small pot and heat on medium heat until it starts to bubble.
Mix cornstarch with water to make a paste.
Add cornstarch slowly (you may not need all of it) to mango puree and stir to thicken, you want a thin sauce that is pourable.
Add sweetening here if needed and a squeeze of lemon to bring out more flavour
Cool down before using to decorate the cheesecake (Place pot in cold water to cool down quickly)
Pour mango into a squeeze bottle when ready to use.

Remove the nut base from the fridge.
Take the mango filling and pour on top of the nut base spreading evenly. Tap pan gently on bench top to remove any air bubbles.
Place cheesecake in the freezer until just starting to set check after 1 hour.
When the first layer is set remove from freezer.
Pour the secound layer of lemon and lime filling over the first layer tap gently on bench top to remove any air bubbles.
Take the squeeze bottle of mango puree, to create the swirl effect poke the nipple of the squeeze bottle into the filling. Squeeze the bottle gently and withdraw slowly, allowing some of the mango puree to ooze out on top. Continue to do this all over the cheesecake. Next take a tooth pick or a skewer and drag it through the mango dots creating a swirling effect.
Place cheesecake in the fridge for 6-8 hours until set.
For a quicker time 2-3 hours in the freezer.
Unmould the cheesecake while still frozen set in the fridge until ready to slice.

The cheesecake is best served straight from the refrigerator as it will be easier to cut.
When it is time to cut have a long bladed chef knife on hand. Run the blade of the knife through hot water and wipe with a clean towel. Make your cuts cleaning the knife after each cut. The cheesecake can be rich cut into small slices.
This cheesecake will keep up to 5 days in the fridge and 3 months in the freezer.