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Before you jump to Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.
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The kitchen by itself offers you many small methods by which energy and money can be saved. It is pretty easy to live green, all things considered. A lot of it really is merely using common sense.
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 need 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:
- Use of Raw Vegan Base.
- Prepare 80 grams of unsalted pecans.
- You need 113 grams of soft medjool dates.
- Provide 2 pinch of sea salt.
- Take of Ginger/Coconut biscuit base.
- Use 60 grams of flaked/dessicated coconut.
- Use 200 grams of gluten-free gingersnap biscuits/cookies crushed into fine crumbs.
- Use 4 tbsp of melted sunflower spread/butter.
- Prepare of Filling.
- You need 2 tsp of vanilla extract.
- You need 1 of zest & juice from 2 limes.
- Provide 500 grams of ripe mango, diced.
- Provide 160 grams of sugar or to taste.
- Get 700 grams of Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz).
- Get of Topping.
- Use 250 grams of ripe mango, diced.
- You need of caster sugar or agave nectar.
Instructions to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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