Mango cheesecake
{ MAKES ONE 20 CM (8 INCH) CAKE }
Looking for the perfect Aussie Christmas dessert? Yes, I know, a cheese-less cheesecake … but sometimes you just have to trust me! I think I can even say that I like this more than regular cheesecake. Don’t be the friend who brings the unpalatable raw dessert to your Christmas lunch party. Bring this instead!
handful mixed berries, to serve
Base
250 g (9 oz) raw cashews, soaked in filtered water for 2 hours
100 g (3½ oz/1½ cups) shredded coconut
pinch of sea salt
60 ml (2 fl oz/¼ cup) lemon juice
2 tablespoons melted coconut butter
Filling
250 g (9 oz) cashews, soaked in filtered water for 2 hours, drained
120 g (4¼ oz/½ cup) coconut butter
3 fresh or frozen mangoes, diced
80 ml (2½ fl oz/1/3 cup) lemon juice
1 teaspoon vanilla extract
2 tablespoons rice malt syrup
80 ml (2½ fl oz/1/3 cup) coconut milk
Grease a 20 cm (8 inch) spring-form cake tin and line the bottom with baking paper.
To make the base, drain the soaked cashews, then combine the nuts and coconut in blender or food processor and chop finely. Turn out into a medium bowl.
Stir in the remaining ingredients, adding a little filtered water if necessary to help the mixture hold together.
Push the nut mixture into the prepared tin and set aside in the freezer while you make the filling.
To make the filling, whiz all the ingredients in a blender or food processor until smooth.
Remove the base from the freezer and spoon in the filling, smoothing the top with a spatula.
Return the cake to the freezer (or put it in the fridge) until set.
Top with the mixed berries and serve.