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Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option
Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option

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We hope you got benefit from reading it, now let’s go back to vickys unbaked mango & lime cheesecake with raw vegan option recipe. To cook vickys unbaked mango & lime cheesecake with raw vegan option you only need 17 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:
  1. Use Raw Vegan Base
  2. Take 80 grams unsalted pecans
  3. You need 113 grams soft medjool dates
  4. Get 2 pinch sea salt
  5. Use Ginger/Coconut biscuit base
  6. Provide 60 grams flaked/dessicated coconut
  7. Take 200 grams gluten-free gingersnap biscuits/cookies crushed into fine crumbs
  8. Get 4 tbsp melted sunflower spread/butter
  9. You need Filling
  10. You need 2 tsp vanilla extract
  11. Use 1 zest & juice from 2 limes
  12. Provide 500 grams ripe mango, diced
  13. Use 160 grams sugar or to taste
  14. Prepare 700 grams Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz)
  15. Prepare Topping
  16. Use 250 grams ripe mango, diced
  17. Prepare caster sugar or agave nectar
Steps to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:
  1. Line a 9 inch deep tin with foil, making sure there is plenty overlap at the sides for easy cheesecake removal, or use a springform tin
  2. If using the raw base, finely chop and combine the 3 ingredients and press into the base of your tin - - https://cookpad.com/us/recipes/340009-vickys-chocolate-coated-ginger-cookies-gf-df-ef-sf-nf
  3. If using the biscuit base, preheat the oven to gas 3 / 170C / 325F, combine all 3 ingredients, press into the base of the tin and bake for 10 minutes to set
  4. To make the filling, combine in a blender my cream cheese recipe with the 2tsp vanilla, lime juice & zest and sugar. Taste and add more sugar/lime to your taste. Pour half of this mixture onto the cheesecake base then set in the fridge to firm up for half an hour - - https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese
  5. Meanwhile, add 400g of the diced mango to the rest of the mixture in the blender and whizz it up. Taste and add the rest of the mango if you want more flavour. Pour this on top of the 1st layer of filling. You may have some filling left over as we need some room for the topping. You can use the leftovers in my cinnamon bread roll recipe or as a dip for other fruits! Put the cheesecake in the fridge to set this layer
  6. For the mango topping simply puree the 250g mango with enough sugar so it's not too bitter and pour over the top of the filling. Put the cheesecake in the freezer to get a fast set
  7. Take out of the freezer half an hour before serving. Decorate with sliced mango and some more lime zest sprinkled over the top. Also some whipped coconut cream goes very nicely on the side

Crush biscuits in food processor until they are a fine crumb. Melt butter in microwave and then combine to biscuit crumb. Place the chops on some sort of foil lined pan and. Amish Recipes Cake Recipes Dessert Recipes Quiche Recipes Baking Recipes Köstliche Desserts Delicious Desserts. At Home with Vicki Bensinger is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide, a means for us to earn fees by linking to Amazon.com and affiliated sites..

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