Mango Vegan Cheesecake
Cheesecake is one of the rare sweet treats that has the full consent of both Cavita & Antoine. This Mango Vegan Cheesecake recipe is a fully vegan cheesecake. I know the words "Vegan" and "Cheesecake" don't usually go together. Hold on, open mind...give it a try.
Add on top of it the delicate flavors of the ginger, the mango, the lime and the coconut and you have a cake that is light and refreshing similar to a cool breeze on a sunny day over the Caribbean sea. As much a scenery to contemplate than a cheesecake to taste...
No Flour | No Sugar| No Diary| We hope you will love it, we do :)
*** The ingredients are given for one 9-inch 1/2 cheesecake ***
INGREDIENTS
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For the crust
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1.5 cup of dates, pitted
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1.5 cups of almonds, blanched
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1 cup of grated unsweetened coconut
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1 tsp of salt
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For the cream filling
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2.5 cups of raw cashews
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1 cup of coconut cream
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1 tbsp of agar-agar powder
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5/8 cups of lime juice
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5/8 cups of maple or agave syrup
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2 2/3 tbsp of ginger, grated
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1 cup of lemon ginger infused tea
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For the mango topping
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4 cups of mango, cubed
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1/2 tbsp of agar-agar powder
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1/2 cup of water
DIRECTIONS
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Before all, soak for at least 8 hours the cashews in water. The best is to soak them the day before.
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Making The Crust
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Pour some boiling water over the dates and let it rest for 10 minutes.
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Blend your almonds using the pulse function in order to obtain coarse chopped almonds. Put the chopped almonds in a bowl.
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Drain the dates and squeeze out the remain water from them. Put the dates in the blender and blend them until you obtain a paste. Add the dates paste to the bowl.
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Add to the bowl the grated coconut and the salt. Mix the everything by hand until homogeneous and a dough ball starts to form.
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In a springform cheesecake pan, put some wax paper at the bottom and on the edge that you will have cut to the shape of your pan ahead of time. Put the dough ball in the pan and spread it and flatten on the bottom of your pan using your fingers. The goal is to have an even thickness of dough all over the pan. Put your crust in the fridge for at least 30 minutes.
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The Vegan Cream Filling
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Drain and rinse the cashews. Add them to a blender jar.
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Add in the blender jar the coconut cream, the lime juice, the maple syrup and the grated ginger.
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Prepare the tea in a pot. Let it infuse for 10 minutes so that your tea is strong.
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Add to the tea in the pot the agar agar powder. Bring the everything to a boil while stirring continuously so that the powder disolves. You will notice that the tea becomes viscous (the boiling bubbles are bigger than usual). This means that the agar agar powder is disolving. Boil the whole on low/medium fire (with a cover) for 10 minutes.
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When the tea is done, pour it in the blender jar and immediatly start your blending program (or blend at full power for at least 60 seconds) before the agar agar powder can start to jellify. Once the blending finished, pour the cream filling on top of the crust in the springform pan. Use a spatula to spread an even layer of cream filling all over the dough. Rest in the fridge for at least one hour.
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The Mango topping
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Peel and cube your mangoes. Add them in a blender jar and blend the mangoes until liquid.
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In a small pot, add the water and the agar agar powder and bring to a boil while stirring so that the powder disolves. Boil on low/medium fire for 10 minutes.
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Once the boiling is finished, pour the mixture in the blender jar with the mangoes and blend for 60 seconds. Once the blending finished, pour the mango topping on top of the cream filling in the springform pan. Use a spatula to spread an even layer of mango topping all over the cream filling.
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Decorage the surface of your cheesecake using grated coconut, mint leaves, grated ginger, mango slices... the sky is the limit.
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*** That's it...Easy...Quick...Guilt-Free...Vegan Food***
