Recipes
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Vegan baked mango cheesecake

Vegan baked mango cheesecake

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  • Recipe by Christie Connelly
  • Serves 8-10
  • Prep Time 15 minutes
  • Cooking Time 50 minutes + 4 hours chilling
Ingredients
  • Crust
  • 100g almonds
  • 50g rolled oats
  • 30g shredded coconut
  • 8 medjool dates
  • 2 tablespoons coconut oil, melted if firm
  • Filling
  • 300g vegan cream cheese*
  • 125g silken tofu
  • 125ml coconut oil, melted if firm
  • 125ml Vitasoy Oatmilk Brown Sugar and Cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons agave or maple syrup
  • 1 teaspoon xanthan or guar gum
  • Topping
  • 2 tablespoons chia seeds
  • 125ml Vitasoy Oatmilk Brown Sugar and Cinnamon
  • 300g mango (whole weight), peeled, deseeded and flesh roughly chopped
Instructions
  1. Preheat the oven to 200C and grease and line a 22cm round cake tin with non-stick baking paper. Set aside.
  2. To prepare the crust, place the almonds, oats and coconut into the bowl of a food processor and blitz until very finely chopped. Then add the dates and coconut oil and pulse until it forms a sticky dough. Press evenly into the base of the cake tin using your finger tips. Bake in the oven for 10 minutes then set aside. Turn the oven temperature down to 170C.
  3. Now, make the filling. Wash out the food processor and add the cream cheese, tofu, vanilla, coconut oil, oatmilk and agave syrup. Process for 1 minute until silky smooth. With the motor still running, sprinkle in the xanthan gum and process for 30 seconds more until the mixture thickens considerably.
  4. Pour over the crust and tap cake tin on the bench a few times to settle the mixture and smooth the top. Before you put it into the oven, place a small roasting tray or oven-proof dish half-filled with water onto the bottom shelf of the oven. This will create extra moisture while it cooks. Place the cheesecake onto the middle shelf and bake for 40 minutes until firm with a slight wobble. Place the cake into the fridge for one hour.
  5. Meanwhile, make the topping. Soak the chia seeds in a bowl with 4 tablespoons of water for 10 minutes until it becomes a thick gel. Add to the (clean) food processor along with the oatmilk and mango. Process until combined.
  6. Remove the cheesecake from the fridge and pour over the mango topping, it should be quite thick. Smooth it with a knife and place back into the fridge to chill for 3 more hours or overnight. Serve in slices when thoroughly chilled.

*I used the Tofutti brand.

 

Nutritional Analysis – Amount per Serve
Energy 2288kJ
Protein 7.7g
Total Fat 42.5g
Saturated Fat 25.0g
Carbohydrate 32.4g
Sugar 23.8g
Sodium 205mg
Calcium 103mg