This mango cheesecake is a delightful blend of tropical flavors and creamy textures.
Topics covered
Indulge in a slice of tropical bliss with this mango cheesecake featuring a delightful ginger biscuit crust. This dish, crafted by Jeffrey Boadi, is not only rich in flavor but also brings a refreshing note to any dessert table. It’s a recipe you’ll want to keep close at hand, as it guarantees to impress your family and friends time and again.
Ingredients for a tropical sensation
To prepare this exquisite dessert, you will need a variety of wholesome ingredients. The recipe serves eight people and is divided into three main components: the base, the filling, and the topping.
The base ingredients
Your journey begins with the base that combines the crunch of rolled oats, the spiciness of ginger biscuits, and the wholesome goodness of pumpkin seeds. The sweetness comes from medjool dates, and the moisture is provided by melted coconut oil.
These ingredients blend beautifully to create a crumbly and sticky crust that lays the foundation for the cheesecake.
Crafting the filling
The filling is where the magic happens. You will need cashews that have been soaked to achieve a creamy consistency, along with agar agar powder to help set the mixture. Combine the fresh mango purée for that tropical flair, a touch of maple syrup for sweetness, lemon juice for acidity, and vanilla extract to enhance the flavors. The addition of silken tofu and canned coconut cream results in a rich and smooth filling that is simply irresistible.
Step-by-step preparation
Creating this tropical cheesecake is straightforward and enjoyable. Begin by soaking the cashews for at least two hours, or for a quick option, soak them in hot water for about ten minutes. Once soaked, drain and set aside.
For the base, combine the rolled oats, ginger biscuits, pumpkin seeds, and medjool dates in a food processor. Blend until the mixture resembles a sticky crumb, then add the melted coconut oil and mix again. Press this mixture firmly into the base of a lined springform tin, and chill it while you prepare the filling.
Next, in a saucepan, whisk together the agar agar powder, mango purée, maple syrup, lemon juice, and vanilla extract. Heat the mixture gently for three to five minutes until it reaches a simmer.
In a blender, combine the drained tofu, coconut cream, and soaked cashews, blending until silky smooth. Incorporate the warm agar agar blend and mix again until fully combined. Pour this creamy filling over the chilled base, smoothing it out evenly before returning it to the fridge to set for at least two hours, or ideally overnight for the best results.
The finishing touch: topping your cheesecake
The final flourish comes in the form of a vibrant mango topping. Combine agar agar powder, fresh mango purée, lime juice, and maple syrup in a saucepan, allowing it to simmer for a few minutes while stirring continuously. Once the mixture has thickened slightly, let it cool before gently pouring it over the set cheesecake.
Chill the assembled cake in the fridge for an additional hour to allow the topping to firm up, and your tropical masterpiece is ready to be served! Slice into this delightful dessert and watch as it disappears from the plate.
This mango cheesecake is a culinary adventure that pairs beautifully with the warm notes of ginger and the refreshing taste of mango. It’s perfect for gatherings, special occasions, or simply treating yourself to something sweet.
