Hello Hello ! No no, I haven't disappeared a little bit lately, but it's temporary. I recently started a new job, so I'm less available for the blog and especially for creating recipes ... It is not the ideas that are lacking but the time!
I come home very tired so the motivation is not there. In addition, this new lifestyle (which I have never known as a professional photographer) in the restaurant industry (vegan of course!) is really exhausting.
But it's only a matter of time for me to get used to and create new recipes and post more regularly on my days off! I still had the motivation, last week, to make this cheesecake, which I had imagined for a while!
This cheesecake is unfortunately not gluten free because I used Oreos for the biscuit part but you can use gluten free biscuit to make this recipe :) I add a chocolate part (in addition to the biscuit part). The chocolate shavings will form a crunchy part between the mango coulis (more or less jellified according to your cooking) and the soft texture of the cheesecake. And for the most greedy, you can double the proportions of the biscuit part (oreo) to have a thicker crust. For the decoration I opted for strawberries and whipped cream (vegan of course but not homemade), any seasonal fruit will do but I find that strawberries go well with the taste of mango .
The necessary ingredients are silky tofu, cashews (previously soaked in a bowl of water for 4 hours before making the recipe), coconut cream, cane sugar, cashew & almond cream , lemon juice, tapioca starch, vanilla sugar, soy milk, Oreos, coconut oil, frozen mango pieces (but you can use fresh mango), agar agar, dark chocolate shavings, strawberries and whipped cream (for decoration). The necessary utensils are a springform pan, baking paper, a saucepan, a powerful blender or mixer, a kitchen scale, tablespoons.
This mango cheesecake recipe is:
Can be made without gluten Easy to do Fruity Creamy Light Perfect for a dessert
270g of silky tofu
400g of cashew nuts soaked 4 hours previously
320g of coconut cream
55g cane sugar
2 tbsp of almond cashew puree
1 tbsp of lemon juice
50g tapioca starch
8g of vanilla sugar
110ml of soy milk
2 tbsp of dark chocolate shavings
155g of Oreo
2 tbsp of melted coconut oil
250g dof frozen mango
3g of agar agar
2 tbsp of cane sugar
First stage: - Melt the coconut oil in the microwave or in a saucepan. - Put the pieces of Oreo in a blender as well as the melted coconut oil, mix everything. - Put a baking paper at the bottom of your springform pan and put the mixed Oreo in it. - Flatten well at the bottom of the mold with your hands and / or with the back of a large spoon. - Put aside.
Second step : - Drain the cashews, dry them with a clean cloth and put them in a fairly powerful blender. - Mix a little then add the soya milk, the coconut cream, the silky tofu, the cane sugar, the lemon juice and the cashew and almond puree, the vanilla sugar, the tapioca starch. - Mix well until a homogeneous and creamy texture is obtained. - Pour the contents of the blender on the Oreo part in your springform pan. - Sprinkle the top with chocolate shavings and bake for about 25 to 30 minutes at 180 ° c. - Let cool before the next step.
Third step : - In a blender, puree the pieces of frozen mangoes (or fresh according to what you have, without the skin on the other hand). - Put the mango puree in a saucepan, heat over medium heat then add the sugar and the agar agar. - Bring to the boil for about a minute, leave to heat for a few moments, mix well. So that the effect is not too gel like in my photos, let the pan heat up for a short time. - Using a colander, filter any large pieces that may remain.
Fourth step: - Pour the mango coulis over the creamy part of your cheesecake. - Put in the fridge overnight. - The next day, before unmolding it, put the mold in the freezer for about 10min.