Easter Nest Mango Cheesecake
Let's get cooking
Especially for Easter, the beauty of this delicious mango cheesecake is that you can decorate it any way you want, from the simple to the complex. And the family will love it!
Easter Nest Mango Cheesecake
-
- Prep
- Preparation Time 45 minutes
-
- Total
- Chilling Time 2 hours
-
- Serving
- Serves 8
Ingredients
For the cheesecake base:- 60 gr dairy free margarine
- 160 gr gluten and lactose free digestive biscuits
- 250g mango purée (made from very ripe mangoes)
- 50g golden caster sugar
- 15g agar agar
- 255g Creamy Sheese Original
- 25g caster sugar
- 40ml soya cream
- 1 tbsp juice of chickpeas can
- 80g icing sugar
- 2 drops of lemon juice or vinegar
- Food colouring
- 100g vegetable margarine
- 20g icing sugar
- Food colouring
Directions
Cheesecake Base- Put the margarine in a small saucepan over a low heat and leave to melt.
- Meanwhile, pulse the biscuits in a food processor.
- Tip the ground biscuits into the melted margarine. Mix together.
- Roll out about 2-3 mm thick between 2 sheets of baking paper.
- Place in the fridge to firm up while you prepare the topping.
- In a large bowl, whisk together the Creamy Sheese Original, caster sugar and soya cream.
- Put the mango purée, sugar and agar agar in a small saucepan. Bring to the boil, stirring continuously.
- Leave aside to cool down for a few minutes, add to the cream cheese mix.
- Fold equally into 8 individual savarin moulds and transfer into the freezer, for 2 hours at least.
- With a round cutter, same size as the savarin mould, cut the cheesecake base into 8 round shapes.
- Unmould the cheesecakes and put on top of the base.
- Sift the icing sugar.
- Firmly beat all ingredients together, till smooth consistency.
- Pipe into various shapes.
- Sift the icing sugar.
- Whisk the ingredients together.
You will need
THESE SHEESE PRODUCTS
You will need
