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Easter Nest Mango Cheesecake

Prep Time

Preparation Time 45 minutes
Cook Time

Chilling Time 2 hours
Serving

Serves 8

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!

Ingredients

For the cheesecake base:

60 gr dairy free margarine
160 gr gluten and lactose free digestive biscuits

For the mango topping:

250g mango purÃ©e (made from very ripe mangoes)
50g golden caster sugar
15g agar agar
255g Creamy Sheese Original
25g caster sugar
40ml soya cream

For the decoration - icing:

1 tbsp juice of chickpeas can
80g icing sugar
2 drops of lemon juice or vinegar
Food colouring

For the decoration - cream:

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.

Mango Cheesecake Topping

In a large bowl, whisk together the Creamy Sheese Original, caster sugar and soya cream.
Put the mango purÃ©e, 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.

Decoration

Sift the icing sugar.
Firmly beat all ingredients together, till smooth consistency.
Pipe into various shapes.

Cream

Sift the icing sugar.
Whisk the ingredients together.

You will need

THESE SHEESE PRODUCTS

Original Spread

Spread

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