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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 make vickys unbaked mango & lime cheesecake with raw vegan option you need 17 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:
  1. Prepare Raw Vegan Base
  2. Get 80 grams unsalted pecans
  3. Prepare 113 grams soft medjool dates
  4. Provide 2 pinch sea salt
  5. You need Ginger/Coconut biscuit base
  6. Use 60 grams flaked/dessicated coconut
  7. Use 200 grams gluten-free gingersnap biscuits/cookies crushed into fine crumbs
  8. Provide 4 tbsp melted sunflower spread/butter
  9. Prepare Filling
  10. Take 2 tsp vanilla extract
  11. Use 1 zest & juice from 2 limes
  12. Prepare 500 grams ripe mango, diced
  13. Take 160 grams sugar or to taste
  14. You need 700 grams Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz)
  15. Prepare Topping
  16. Provide 250 grams ripe mango, diced
  17. Get caster sugar or agave nectar
Instructions 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

It can be made in varies flavour, such as blueberry, strawberry, raspberry, mango, lemon, orange, oreo, green tea, hazelnut and so on. Pulse again until pea-sized crumbs form (you do not want it to turn into a dough yet!). Cookies can be baked or unbaked, but usually they are baked until crispy or just long enough that they remain soft and chewy. The softness and crunchiness of the cookies depend on the baking time. Basic ingredients of cookies include flour, sugar, eggs, butter or shortening.

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