This cheesecake is a delightful fusion of creamy indulgence and tropical zest.
Make the cheesecake base with crushed nuts and meal, combined with dates and a hint of coconut contrasting the beautiful silkiness of the filling.
Fresh mango, with a refreshing twist of lemon and lime make up the layers infused with swirls of a mango puree.
Enjoy this decadent uncooked cheesecake on special occasions or as a special treat.
EQUIPMENT: food processor, high powered blender, small saucepan, Springform cake pan (24-26 cm or 9-10 inches approximately may use a smaller size) , baking paper, serving plate
SOAKING : SOAK 4 CUPS RAW CASHEW FOR 4-6 HOURS PREFERABLY OVERNIGHT. RINSE THROUGHLY AND DRAIN TO REMOVE ANY WATER.
INGREDIENTS
DATE AND NUT BASE
1/2 cup hazelnuts
1/2 cup whole almonds
8 large medjool dates (pitted)
A good pinch of salt
3/4 cup almond meal
1/2 cup desicated coconut
1 tablespoon sweetner of choice (agave, rice or maple syrup )
2 tablespoon refined coconut oil*SEE NOTE
3 -5 teaspoons of filtered water
NOTE: Refined coconut oil is a neutral tasting oil and preferred for this recipe as virgin coconut oil can over power other flavours.
METHOD
*Assemble the springform pan with the bottom facing upwards so the lip is facing downwards. This makes it easier when sliding the cheesecake onto a serving plate or slicing from the cake pan.
*Line the base of springform pan with baking paper. Brush the base and sides with coconut oil.
*Set aside while you prepare the nut base.
*In a food processor, combine the hazenuts, whole almonds, pitted dates and pinch of salt. Process until it forms coarse crumbs, then remove to a large mixing bowl.
*To the nut base mixture, add almond meal, desicated coconut, sweetener and coconut oil.
*Mix to combine with a metal spoon, slowly add a teaspoon at a time of water until mixture comes together when pressed between your fingers.
*Spoon the mixture into the lined springform pan press down with the back of a spoon and smooth out until it is spread evenly.
*Place in the fridge while you prepare the filling.
LAYER ONE
MANGO SUPREME FILLING
2 1/2 cups pre-soaked raw cashews
1 3/4 cups fresh or frozen thawed mango
1/2 cup yoghurt (I used coconut yoghurt)
1/2 cup plant cream (flora, oatly or coconut cream)*SEE NOTE
1/4 cup agave or rice syrup (or sweetener that you prefer)
2 tablespoon mango juice
2 tablespoon fresh lemon juice
Pinch of salt
2 teaspoons lecithin granules (optional) *SEE NOTE
1/2 cup refined coconut oil*SEE NOTE
LAYER TWO
LEMON AND LIME FILLING
2 1/2 cups pre-soaked raw cashews
1 cup yoghurt (I used coconut yoghurt)
1/2 cup plant cream (flora, oatly or coconut cream)
1/4 c plus 1 tablespoon agave or rice syrup (or sweetener that you prefer)
3 tablespoons fresh lemon juice
Zest of 1 medium size lemon
2 tablespoons fresh lime juice
Zest of 1 medium size lime
Pinch of salt
2 teaspoons lecithin granules (optional)
1/2 cup refined coconut oil
NOTE: Plant cream used in this recipe is flora plant cream. If this is not available to you another brand is oatly cream or use coconut cream. You may also have other brands of cream depending where you live that you can use.
NOTE: Lecithin granules are used in this recipe as an emulsifer. When the granules are added into the filling mix it transforms it into a velvety, silky smooth filling. It is optional but I would not leave it out because I want the perfect filling. I don't disolve the granules but add it at the end when the oil is added and blend for at least 1 minute. you may have to stop blending scrape down the sides and blend again, your mix will turn out beautiful and smooth.
NOTE: Refined coconut oil is a neutral tasting oil and preferred for this recipe as virgin coconut oil can over power other flavours.
METHOD FOR MANGO SUPREME FILLING
*Rinse soaked cashews and drain to remove any water.
*In a food processor, place raw cashews and reduce to a fine crumb.
*In a high powered blender add reduced cashew nuts, mango, agave, yoghurt, cream, sweetener, mango juice, lemon juice and pinch of salt, blend to a smooth cream.
*Add lecithin and coconut oil and blend on high until mixture is silky smooth.
*Taste to make sure you have the right balance of flavour. Flavour can differ depending on what variety of mango you use. Adjust sweetness if needed.
*Transfer to a bowl and set aside.
METHOD FOR LEMON AND LIME FILLING
*Rinse cashews and drain to remove any water.
*In a food processor, place raw cashews and reduce to a fine crumb.
*In a high powered blender add reduced cashew nuts, yoghurt, cream, sweetener, lemon juice, lime juice and salt, blend to a smooth cream.
*Add lecithin and coconut oil and blend on high until mixture is silky smooth.
*Taste to make sure you have the right balance of flavour. Add extra sweetness if needed.
*Trasfer to a bowl and set aside.
MANGO COULIS
1 cup of pureed mango
1-2 teaspoon cornstarch or thickening agent
1-2 teaspoons water
sweetening if needed
METHOD
*Place pureed mango in a small pot and heat on medium heat until it starts to bubble.
*Mix cornstarch with water to make a paste.
*Add cornstarch slowly (you may not need all of it) to mango puree and stir to thicken, you want a thin sauce that is pourable.
*Cool down before using to decorate the cheesecake (Place pot in cold water to cool down quickly)
*Pour mango into a squeeze bottle when ready to use.
ASSEMBLE CHEESECAKE
*Remove the nut base from the fridge.
*Take the mango filling and pour on top of the nut base spreading evenly. Tap pan gently on bench top to remove any air bubbles.
*Place cheesecake in the freezer until just starting to set check after 1 hour.
*When the first layer is set remove from freezer.
*Pour the secound layer of lemon and lime filling over the first layer tap gently on bench top to remove any air bubbles.
*Take the squeeze bottle of mango puree, to create the swirl effect poke the nipple of the squeeze bottle into the filling. Squeeze the bottle gently and withdraw slowly, allowing some of the mango puree to ooze out on top. Continue to do this all over the cheesecake. Next take a tooth pick or a skewer and drag it through the mango dots creating a swirling effect.
*Place cheesecake in the fridge for 6-8 hours until set.
*For a quicker time 2-3 hours in the freezer.
*Unmould the cheesecake while still frozen set in the fridge until ready to slice.
HOW TO SERVE CHEESECAKE
The cheesecake is best served straight from the refrigerator as it will be easier to cut.
When it is time to cut have a long bladed chef knife on hand. Run the blade of the knife through hot water and wipe with a clean towel. Make your cuts cleaning the knife after each cut. The cheesecake can be rich cut into small slices.
This cheesecake will keep up to 5 days in the fridge and 3 months in the freezer.
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