This cheesecake is so rich and creamy, it is hard to believe it’s completely dairy-free. Sometimes it’s nice to be naughty!
 

Serves: 8
 

Ingredients:

65g2 ½ oz/5 tbsp vegan margarine

175g/6oz/1/2 cup vegan oat biscuits, crushed

40g/1 ½ oz/1/4 cup ground almonds

1 large mango, diced

juice of 1 lemon

200g/7oz/scant 1 cup natural Soya yogurt

15ml/1 tbsp cornflour

45ml/3 tbsp maple syrup

2 x 225g/8 oz tub vegan cream cheese

For the topping

50g/2oz/1/2 cup shelled pecan nuts

30ml/2 tbsp maple syrup

1 mango, diced

Directions:

1. Preheat the oven to 180c/350F/ Gas 4. To make the cheesecake base, melt the margarine in a saucepan, then stir in the crushed biscuits and ground almonds. Press the biscuit mixture into the base of a deep, lightly greased 23cm/9in loose-bottomed cake tin. Cook in the preheated oven for 10 minutes.

2. Meanwhile, blend the mango, lemon juice, yogurt, cornflour, maple syrup and vegan cream cheese in a food processor until smooth. Pour the mixture over the biscuit base and smooth with the back of a spoon. Bake for 25-30 minutes, until lightly golden and set. Allow to cool in the tin, then transfer to a wire rack and refrigerate until ready to serve.

3. To make the topping, toast the pecan nuts in a dry frying pan for 2-3 minutes until browned. Heat the maple syrup in a separate pan, then add to the pecan nuts in the frying pan. Stir well to coat. Remove from the heat and brush the top of the cheesecake with the maple syrup.

4. Arrange the pecan nuts around the edge of the cheesecake, reserving a few to decorate the centre. Arrange the mango inside the outer circle of nuts. Pour over any remaining maple syrup.

Nutritional Information (Per portion):

Energy 589kcals/2439kj

Protein 6.6g

Fat 47.7g

Saturated Fat 20.34g

Carbohydrate 35.4g

Fibre 2.9g

Iron 1.7mg

Calcium 108mg