VEGAN MANGO AND GINGER CHEESECAKE

Contrary to what you may think, Greek islands are not great for growing stuff in summer as there is no rain for months. Of course, he was sure! We decided to buy a few to jazz up our morning Bircher muesli. Despite their small stature, these little guys punched SO MUCH flavour that I immediately felt so much more awake (I’m not a morning person) as soon as I had my first spoonful. From that point onward, I started fantasising about turning them into a summery vegan mango and ginger cheesecake… So here it is!

INGREDIENTS
CHEESECAKE BASE

• ¾ cup / 125 g dates, pitted and soaked in boiling water
• about ¾ cup / 100 g almonds
• about ½ cup / 50 g desiccated coconut
• a few pinches of salt (optional)

CHEESECAKE LAYER

• 1¼ cup / 185 g raw cashews (soaked overnight)
• ½ cup coconut cream
• 4½ level tsp agar agar flakes*
• 5 tbsp lime or lemon juice
• 5 tbsp maple syrup
• 4 tsp finely grated ginger
• ½ cup aquafaba** OR water

MANGO LAYER

• 2 cups / 400 g cubed mango
• 2 level tsp agar agar flakes*

METHOD

• Line the bottom of your spring form tin (mine was 16 cm / 6 ” across and 6.5 cm / 2.5 ” tall) with a circle of baking paper and cut out a long rectangle to line the sides with.

CHEESECAKE BASE

1. Grind your almonds in a food processor until you get a coarse crumb. Take them out of the food processor and set aside.
2. Drain your dates, squeeze excess water out and chop them roughly. Place them into the food processor (no need to wash it after you process the almonds) and process into a smooth paste.
3. In a bowl, mix date paste with enough ground almonds and desiccated coconut to obtain a dough that isn’t too sticky yet still holds together well. I prefer doing it by hand but you could also just dump your ground almonds and desiccated coconut back into the food processor and incorporate all of them together. Season with a bit of salt to taste.
4. For full instructions : www.lazycatkitchen.com

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