Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option

Name: How to cook Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option

This is based on my banana cheesecake recipe which is really popular with my friends & family. It's a bit more summery and impressive. You could use any soft fruit, just adjust the sugar as some are sweeter than others

Ingredient

Food ration :

12 servings

Cooking time :

3 hours 20 mins

80 grams

unsalted pecans

113 grams

soft medjool dates

2 pinch

sea salt

60 grams

flaked/dessicated coconut

200 grams

gluten-free gingersnap biscuits/cookies crushed into fine crumbs

4 tbsp

melted sunflower spread/butter

2 tsp

vanilla extract

zest & juice from 2 limes

250 grams

ripe mango, diced

160 grams

sugar or to taste

700 grams

Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz)

Cooking instructions

* Step 1

Line a 9 inch deep tin with foil, making sure there is plenty overlap at the sides for easy cheesecake removal, or use a springform tin

* Step 2

If using the raw base, finely chop and combine the 3 ingredients and press into the base of your tin

* Step 3

If using the biscuit base, preheat the oven to gas 3 / 170C / 325F, combine all 3 ingredients, press into the base of the tin and bake for 10 minutes to set

* Step 4

To make the filling, combine in a blender my cream cheese recipe with the 2tsp vanilla, lime juice & zest and sugar. Taste and add more sugar/lime to your taste. Pour half of this mixture onto the cheesecake base then set in the fridge to firm up for half an hour

* Step 5

Meanwhile, add 400g of the diced mango to the rest of the mixture in the blender and whizz it up. Taste and add the rest of the mango if you want more flavour. Pour this on top of the 1st layer of filling. You may have some filling left over as we need some room for the topping. You can use the leftovers in my cinnamon bread roll recipe or as a dip for other fruits! Put the cheesecake in the fridge to set this layer

* Step 6

For the mango topping simply puree the 250g mango with enough sugar so it's not too bitter and pour over the top of the filling. Put the cheesecake in the freezer to get a fast set

* Step 7

Take out of the freezer half an hour before serving. Decorate with sliced mango and some more lime zest sprinkled over the top. Also some whipped coconut cream goes very nicely on the side