The Recipe For............

 The recipe for the Mango and Pecan (vegan) Cheesecake as requested from many friends yesterday.

It is so simple to make, and extremely yummy.

It is so rich and creamy it is hard to believe that there is no dairy products in it.

 For the base you need;

65g / 2 oz / 5 tbsp vegan margarine

175g / 6oz / 1/2 cup vegan ginger biscuits crushed

40g / 1 and a half oz/  1/4 cup ground almonds

Preheat oven to 180 C/ 350 F/ Gas 4

To make cheesecake base, melt the margarine in a saucepan, then stir into the crushed biscuits and ground almonds. 
Press the biscuit mixture into the base of a lightly greased 23cm/9in loose-bottom cake tin.

Cook for ten minutes.

 For the cheesecake;

1 large mango

juice of 1 lemon

200g / 7oz / 1 cup of soya yogurt

15ml / 1tbsp rice flour

45ml / 3 tbsp maple syrup

2 x 225gr / 8oz vegan cream cheese

 Blend the mango, lemon juice, yogurt, rice flour, maple syrup and vegan cream cheese in a food processor until smooth.

 Pour the mixture over the cooked base and smooth with the back of a spoon.

 Bake for 25-30 minutes until lightly golden and set.

 Allow to cool before placing in the refrigerator 

 For the topping;

50g / 2 oz / 1/2 cup shelled pecans

30ml / 2 tbsp maple syrup

1 mango diced

 Toast the pecans in a dry frying pan for 2-3 minutes until brown.

Heat the maple syrup in a seperate pot, then add to the pecans.

Stir well to coat.

Remove from heat.

 Arrange the pecans around the outside of the cheesecake.

 Place diced mango in the center and drizzle or brush the remaining maple syrup over the cheesecake.

 Easy and quick to make.

Hope all you who give this recipe a try will enjoy it as much as I did.......