Now that it is summer…. or well in the nordic and european countries anyway, that might mean BBQ with friends or picnic in the park with family, or maybe you just want something extra sweet after dinner on Friday evening. Then this cake is for you!!
It is light, fluffy and summery!
I had originally wanted to make a lime/mint cheesecake, but i went to 3 different stores and they didn’t have mint so i decided to just improvise and recreate a new cheesecake, and while wandering around in the store i saw there was extra price on mango and passionfruit. That lead me to the idea of a mango and passionfruit cheesecake… and i have to say, it was a great idea!!
The cake turned out soo good, however with some afterthought i think that a brownie base would have made the cake 12/10 instead of just 10/10 hahah. But if you prefer a crunchy base like normal cheesecake, then stick to the recipe below… otherwise, maybe make a brownie base (or make a raw food base with dates, walnuts, cacao powder and coconut oil and a pinch of sea salt :))-
If you try this cheesecake – let me know!! 🙂
2dl soya cream (to whisk)
300g vegan cream cheese
1,5dl (C.a 150g) sugar
1 tbs vanilla sugar
1 whole mango (or c.a 225g frozen mango.) **Note, i would recommend using more mango for extra flavour but i only had one mango to use!
c.a 300g digestive biscuits
c.a 150g vegan margarine
Pinch of cacao
Begin by melting the margarine in a pan – meanwhile crumble the digestive bisuits to crumbs and add to a baking bowl. Then add some cacao and eventually the melted margarine. Mix together well (adding more digestives or melted vegan margarine if necessary). Pour out into a cake base and press down to make a semi thin base – you can begin to form edges of the base if you have left over mix. Place in the freezer while you begin to make the filling.
Begin by chopping the mango and adding to a pot with 2 of the passsionfruit and heating on low temperature. Once slightly heated begin to mash with example a potato masher to form a mush. Once that is heated and mashed, set aside.
Begin whisking the cream until fluffy (adding a few drops of lemon or vinegar can make it whisk and become thicker). Once fluffy, add the sugar, vanilla sugar and cream cheese. Mix until combined. Lastly add the mango/passionfruit mix and mix well. Once done, take the base out of the freezer and pour the filling on top.
Place in the freezer for several hours, and take out c.a 30-45 minutes before serving!
(*Note, because of the passionfruit there will be a slight crunch when you chew the cake. So i am sure you could swap for raspberries or strawberries instead if you don’t like passionfruit!)
This cheesecake got top marks from my family, and aside from the slight crunch of the passionfruit kernels i give this cake a 9/10!!! 🙂