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Good Evening every body, at this time you get present recipe Vegan mango cheezecake with 10 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Vegan mango cheezecake.
Ingredients for Vegan mango cheezecake
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Prepare 500 g : Silken tofu.
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Prepare 200-250 g : Icing sugar.
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Needed 1 tablespoon : Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water.
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Prepare 300 g : plain soft cheese-alternative (vegan) I used Sainsbury’s free-from.
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Prepare 400 g : Tin/pack of mango in juice- I used del-monte.
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Prepare 350 g : Ginger biscuits -usually accidentally vegan but check ingredients.
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Needed 80 g : Vegan butter.
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Needed tin : Spring-form cake.
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Prepare 1-2 tablespoons : Hatchi sour plum paste (see picture in step 2).
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Needed Squeeze : lemon juice (optional).
To celebrate warmer months, dig into these delicious vegan mango cheesecakes!
Delious vegan cheesecake bars with a sweet toasted coconut crust, creamy vanilla and lime filling and juicy mango curd topping.
These Vegan Mango Cheesecake Bars are no-bake and gluten-free.
Thank you so much to Sprouts for sponsoring this post!
If all ingredients Vegan mango cheezecake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Vegan mango cheezecake
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Blitz the ginger biscuits into crumbs, melt the butter & mix into the biscuit crumbs. Press into the greased cake-tin to make a base. Bake for 15mins on 180 *C. Then leave to cool..
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Blend the tofu, soft cheese, icing sugar, 150g of mango chunks & plum paste till smooth. Taste & add more plum paste if needed -you’re aiming for a sour cheesy flavour..
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Once you know the base is cool (1/2 hr after baking) put 100ml of the mango juice & the water in a small pan & mix in the Agar Agar powder. Bring to the boil, stirring constantly- let it boil for a minute (keep stirring).
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Working quickly because it will start to set as it cools- switch on the blender & pour in the Agar Agar mix, blend for a minute then scrape the contents into the cake tin, on top of the biscuit base. Spread out evenly -leave to set in the fridge for a couple of hours..
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To finish - purée the rest of the mango pieces with a blender or mash with a potato masher, add a squeeze of lemon juice & a bit of icing sugar if it needs pepping up a bit, tinned can lack flavour..
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Take the cheezecake out of the fridge. It should be set firm. Press a shaped cookie cutter into the centre gently (I used a star). Scrape the filling out of the middle of the shape. Fill the gap with mango purée & remove the cutter. Then decorate with edible glitter or edible flowers -whatever you like!.
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