Tropical Mango and Pecan Cheesecake

Tropical Mango and Pecan Cheesecake

Serves: 8

Ingredients

Base

• 5tbsp margarine
• 175g/6oz oat biscuits, crushed
• 40g/1/½oz ground almonds

Filling

• 1 large mango, diced 
• Juice of 1 lemon
• 200g/7oz plain soya yoghurt (just under half a large tub)
• 1 tbsp cornflour 
• 3tbsp maple syrup
• 2 x 225g/8oz tubs vegan cream cheese - Tofutti Original, available from health food shops*

Topping 

• 50g/2oz/½ cup shelled pecan nuts
• 30ml/2tbsp maple syrup
• 1 mango, diced

*Alternatively, replace one of the tubs with a 350g pack of firm silken tofu, drained and blended until creamy. Reduce the soya yoghurt by half.

Instructions

1. Preheat oven to 180C/350F/Gas Mark 4.
2. Melt margarine in a saucepan, stir in crushed biscuits and ground almonds. Mix well.
3. Press biscuit mix into the base of a deep, lightly greased 23cm/9inch loose-bottomed cake tin, using back of a wooden spoon to press down evenly.
4. Cook in oven for 10 minutes. Leave the oven on after you remove the base.
5. Meanwhile blend roughly chopped mango, lemon juice, yoghurt, cornflour, maple syrup and cream cheese in a food process or blender until smooth. Pour mix over the biscuit base and smooth with the back of a spoon.
6. Bake for 25-30 minutes, until lightly golden and set.
7. Allow to cool in tin, then transfer to a wire rack and refrigerate until ready to serve.
8. To make topping, toast the pecan nuts in a dry frying pan until browned. Heat maple syrup in a separate pan and add to pecan nuts. Stir well to coat. Remove from hat and brush top of cheesecake with the maple syrup.
9. Arrange pecan nuts around edge of cheesecake, reserving a few to decorate centre. Arrange mango inside outer circle of nuts. Pour over any remaining maple syrup.

Source: veganrecipeclub