cheesecake with mango cream



For the base:

2 tbsp coconut oil

7oz (200g) cashew nuts

1 ⁄2oz (150g) macadamia nuts

1⁄2oz (100g) fine coconut flakes

1 tbsp lemon juice

1 tsp grated organic

lemon zest

1 tbsp agave syrup

1 pinch of salt

For the filling:

10 tbsp coconut oil

1lb 10oz (50g) cashew nuts

2⁄3 cup lemon juice

1⁄3 cup agave syrup

seeds scraped from 1⁄2 vanilla bean

For the mango cream:

10oz (300g) mango chips, plus extra for decorating (from an organic or health food store)

1 tbsp psyllium husks

2 tbsp agave syrup

1 tbsp lemon juice


1 Melt the coconut oil for both the base and the filling in a small pan over low heat. To make the base, finely grind the cashew and macadamia nuts in a food processor. Add 2 tablespoons coconut oil and the remaining base ingredients, plus the salt, and process everything until you have a uniform mixture. Transfer to a springform pan lined with parchment paper, smooth the surface, then chill for 30 minutes.

2 To make the filling, combine the remaining coconut oil with the other ingredients in a food processor on its highest setting until it forms a well-combined, smooth paste. If it is too thick, add a bit of water and mix again. Spread the filling over the base and transfer to the freezer for 30 minutes.

3 In the meantime, make the mango cream by mixing all the ingredients in a food processor on its highest setting until you have a smooth consistency. Spread this quickly over the frozen surface of the cheesecake. (It will set rapidly.) Put the cheesecake in the refrigerator for at least 2 hours and scatter with mango chips before serving.

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