Updated: Jul 6, 2019
I made this vegan cheesecake recently for our Mandala Yoga Supper Club and everyone loved it. I use the same base and filling for most of my vegan cheesecakes but change the fruit toppings seasonally.
The recipe for this Alfonso mango cheesecake doesn’t use dates to hold the topping in place so beware and go with it if the mango oozes down the sides. I didn’t want to loose the intense colour so omitted the dates.
For the base
300g raw macadamia nuts (sometimes I use half macadamia and half cashew nuts)
40g pumpkin seeds
90g pitted Medjool dates (soaked for an hour)
20g desiccated coconut to scatter on the bottom of the base.
For the Cashew cream filling
360g raw cashews (soaked overnight)
120ml lemon juice
120ml brown rice syrup
180ml coconut oil
2 teaspoon vanilla extract
Couple of pinches of sea salt
400g berries - blueberries/raspberries/cherries/strawberries or fruit of choice
(Alfonso mangoes - 4 - 5) depends on size but 4 should be plenty
23cm Spring form tin
To make the base put the nuts, pumpkin seeds and pitted Medjool dates into your processor and blitz until you have rubble (rough crumble mixture). Don’t be afraid to add more dates if too dry or more nuts if you’ve gone the other way. You want the texture to be the same as you would for making an energy nut ball.
Sprinkle the base of your tin with the desiccated coconut and then with your hands press the nut crust onto the coconut covered base paying extra attention to the edges. You want to form an even base layer. Cling film the base and pop it into the freezer. I do this and leave it overnight whilst I’m soaking my cashews. (I put the base of the tin only into the freezer at this point - only because it saves space)
Rinse your cashew nuts and pop them into your processor along with all the other ingredients except the water. Blitz the ingredients, scrapping down the sides with a spatula as needed. This may take a couple of goes. Pour about half of the water into the mixture and blitz again to get the desired texture.
I don’t like my filling too airy, I prefer the filling thicker it reminds me more of a traditional cheesecake texture but go ahead at this point and put the rest of the water into the mix for a lighter cheesecake.
Remove your base from the freezer putting the tin ring back onto the base. Now pour your filling into the cake tin, giving it a gentle shake to flatten out the filling and get a smooth surface. You want it even but don’t fuss as the fruit will go on top hiding any imperfections. Cover the top of the tin with cling film and put the cheesecake into the freezer. Making sure it stands level.
The cheesecake will take a few hours to freeze properly. I usually leave mine overnight and take it out a good few hours before I need it or defrost it slowly in the fridge overnight. To be on the safe side I tend to make my compote up and then put it on the top of the cheesecake while it’s still frozen but with the tin removed.
If you’re making the Alfonso mango cheesecake then peel and take the flesh from the stone and pop it into your processor and blitz to make a smooth puree without any lumps. You can add a little brown rice syrup to help it hold it’s shape or just go naked. Your choice.
For the berry cheesecake you place the berries and dates into your processor and pulse to thoroughly mix the ingredients together. Remove the frozen cheesecake from the tin and base. Gently ease the base with a long thin cooking spatula or thin cake slice around the edge to push the base out.
Pop the cheesecake onto your serving plate and pour the fruit sauce of choice over the cheesecake. Make sure that you defrost the cake thoroughly before serving. I leave mine to come up to the equivalent of a cool room temperature.