Nutritive Information
- Energy 589kcals/2439kj
- Protein 6.6g
- Fat 47.7g
- Saturated Fat 20.34g
- Carbohydrate 35.4g
- Fibre 2.9g
- Iron 1.7mg
- Calcium 108mg
Ingredients
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65g2 ½ oz/5 tbsp vegan margarine
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175g/6oz/1/2 cup vegan oat biscuits, crushed
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40g/1 ½ oz/1/4 cup ground almonds
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1 large mango, diced
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juice of 1 lemon
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200g/7oz/ 1 cup natural Soya yogurt
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15ml/1 tbsp cornflour
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45ml/3 tbsp maple syrup
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2 x 225g/8 oz tub vegan cream chees
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For the topping
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50g/2oz/1/2 cup shelled pecan nuts
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30ml/2 tbsp maple syrup
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1 mango, diced
Instructions
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Preheat the oven to 180 0c/350 0F/ 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.
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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.
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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.
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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.
