Recipe of Speedy Vegan mango cheezecake

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Before you jump to Vegan mango cheezecake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Consider the stairs. Rather than riding an elevator, climb up the stairs to the floor you live or work on. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. Even if you do live or work on one of the higher floors, you can still get off of the elevator early and climb up the stairs the rest of the way. Most people will decide to be lazy and take an elevator instead of opting for exercise on the stairs. That one flight of stairs—when taken a few times a day—can be just the added boost that your system needs.

There are a lot of things that work toward your getting healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. You can do little things each day to improve upon your health and lose weight. Being smart when you choose your food and routines is where it begins. Trying to get in as much physical activity as possible is another. Remember: being healthy and balanced isn’t just about slimming down. You really want your body to be strong too.

We hope you got benefit from reading it, now let’s go back to vegan mango cheezecake recipe. You can cook vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Vegan mango cheezecake:

1. Take 500 g of Silken tofu.
2. Get 200-250 g of Icing sugar.
3. Use 1 tablespoon of Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water.
4. Prepare 300 g of plain soft cheese-alternative (vegan) I used Sainsbury’s free-from.
5. You need 400 g of Tin/pack of mango in juice- I used del-monte.
6. Use 350 g of Ginger biscuits -usually accidentally vegan but check ingredients.
7. Use 80 g of Vegan butter.
8. Prepare tin of Spring-form cake.
9. Take 1-2 tablespoons of Hatchi sour plum paste (see picture in step 2).
10. Get Squeeze of lemon juice (optional).

Steps to make Vegan mango cheezecake:

1. Blitz the ginger biscuits into crumbs, melt the butter & mix into the biscuit crumbs. Press into the greased cake-tin to make a base. Bake for 15mins on 180 *C. Then leave to cool..
2. Blend the tofu, soft cheese, icing sugar, 150g of mango chunks & plum paste till smooth. Taste & add more plum paste if needed -you’re aiming for a sour cheesy flavour..
3. Once you know the base is cool (1/2 hr after baking) put 100ml of the mango juice & the water in a small pan & mix in the Agar Agar powder. Bring to the boil, stirring constantly- let it boil for a minute (keep stirring).
4. Working quickly because it will start to set as it cools- switch on the blender & pour in the Agar Agar mix, blend for a minute then scrape the contents into the cake tin, on top of the biscuit base. Spread out evenly -leave to set in the fridge for a couple of hours..
5. To finish – purée the rest of the mango pieces with a blender or mash with a potato masher, add a squeeze of lemon juice & a bit of icing sugar if it needs pepping up a bit, tinned can lack flavour..
6. Take the cheezecake out of the fridge. It should be set firm. Press a shaped cookie cutter into the centre gently (I used a star). Scrape the filling out of the middle of the shape. Fill the gap with mango purée & remove the cutter. Then decorate with edible glitter or edible flowers -whatever you like!.

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