Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, vegan mango cheezecake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Vegan mango cheezecake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Vegan mango cheezecake is something that I’ve loved my entire life.

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

The ingredients needed to make Vegan mango cheezecake:

1. Make ready 500 g Silken tofu
2. Take 200-250 g Icing sugar
3. Get 1 tablespoon Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water
4. Take 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. Prepare 350 g Ginger biscuits -usually accidentally vegan but check ingredients
7. Make ready 80 g Vegan butter
8. Take tin Spring-form cake
9. Make ready 1-2 tablespoons Hatchi sour plum paste (see picture in step 2)
10. Get Squeeze lemon juice (optional)

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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!

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So that is going to wrap this up for this exceptional food vegan mango cheezecake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!