Mango-gooseberry cheesecake

Recipe from: 1/1/2009 12:00:00 AM
Vegan cheesecake

Ingredients 21
Servings 10
Time 50

Ingredients

  • For the base
  • 1
    c
    almonds, soaked for 2 hours
  • 1
    c
    pecans, soaked for two hours
  • 1
    Tbs
    honey
  • 1
    Tbs
    coconut oil
  • Seeds of 1 vanilla pod
  • 1/4
    tsp
    Himalayan salt
  • 2
    tsp
    lemon juice
  • 3
    Tbs
    cacao powder
  • For the filling
  • 2
    c
    cashew nuts
  • 1
    c
    macadamia nuts
  • 1
    c
    coconut oil
  • 1/2
    c
    agave
  • 1/4
    c
    lemon juice
  • 1-2
    mangoes
  • Seeds of 2 vanilla pods
  • For the topping
  • 6
    granadillas
  • 1
    c
    raspberries
  • 1/4
    c
    agave
 

Method

0
 
For the base:
Put all the ingredients into a food processor and blend until finely chopped. Press into the base of a springform cake tin, puncture holed into the base using a fork and put it into the fridge while you make the filling.

For the filling:
Blend all the ingredients for the filling together in a power blender until smooth. Make a double batch if you want a really tall cake. Pour the filling over the base. Make a granadilla topping by putting the granadillas into a bowl with agave nectar. Strain the excess liquid off the granadillas and pour over the filling. Decorate with gooseberries and raspberries. Refrigerate overnight or place in the freezer to set.

 

 

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