Mango and passionfruit cheesecake
By Danielle Maupertuis, Vegan Pastry Chef and Author
“Vegans deserve better than a fruit salad”, Olympia Publishers.
30min + 2 hours
For the cheesecake base
- 15g vegan spread
- 40g vegan digestive biscuits (free from)
For the cheesecake mix
- 180g mango purée (use ripe mangoes)
- 1 tsp agar agar powder
- 25g unrefined golden caster sugar
- 150g vegan cream cheese
- 40g plant-based cream
- 100g mango and passionfruit juice
- ½ tsp agar agar powder
- 1-2 fresh passion fruits
Step by Step Instructions
Prepare the cheesecake base:
Melt the spread in the microwave for 20 sec @ 850W. Grind the biscuits in a food processor. Transfer in a bowl and mix in the melted spread with a spatula.
Using a pestle or anything heavy, press the mix into the bottom of the jar, 5 mm thick.
Transfer to the fridge, allowing the spread to harden.
For the mango and passionfruit cheesecake mix:
Puree the mango in a blender. If necessary, add 1-2 Tbsp of water to make the first pulse easier.
In a saucepan, dissolve the agar agar in the fruit purée. Bring to the boil, whisking continuously and keep it boiling for 20 sec.
Pour the rest of the ingredients into a food processor. Slowly add the purée and blend until smooth and silky consistency.
Fill the jar with the mix and leave 1cm space on the top.
Transfer to the freezer for 1 hour at least.
Finish with the mango and passionfruit jelly:
Dissolve the agar agar in the juice and bring to the boil, whisking continuously. Keep it boiling for about 20 sec.
Take the jar from the freezer, spread a few passion fruits seeds over the mix, and pour the jelly on top of it.
Let it set in the fridge.
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