Simple Way to Make Homemade Vegan mango cheezecake

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vegan mango cheezecake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vegan mango cheezecake is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Vegan mango cheezecake is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan mango cheezecake:

1. Get 500 g Silken tofu
2. Prepare 200-250 g Icing sugar
3. Prepare 1 tablespoon Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water
4. Make ready 300 g plain soft cheese-alternative (vegan) I used Sainsbury’s free-from
5. Make ready 400 g Tin/pack of mango in juice- I used del-monte
6. Make ready 350 g Ginger biscuits -usually accidentally vegan but check ingredients
7. Get 80 g Vegan butter
8. Get tin Spring-form cake
9. Get 1-2 tablespoons Hatchi sour plum paste (see picture in step 2)
10. Get Squeeze lemon juice (optional)

Steps to make Vegan mango cheezecake:

1. Blitz the ginger biscuits into crumbs, melt the butter & mix into the biscuit crumbs. Press into the greased cake-tin to make a base. Bake for 15mins on 180 *C. Then leave to cool.
2. 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.
3. 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)
4. 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.
5. 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.
6. 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 is going to wrap it up for this special food vegan mango cheezecake recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!