Yield9 1/2 cake spring form
Part 1: Crust
2 cups almonds (unsoaked) 1/2 tsp vanilla, 1/8 tsp salt, 3 tbsp agave nectar, 2-3 orange zest
Place all the ingredients in the food processor except the orange zest. Process until fine crumbs but not to wet. Add in the zest and pulse. You should smell the zesty aroma of the orange zest with the almond. Yum! In the pan, place a parchment paper at the bottom of the spring form and lock the sides. Oil the bottom with some coconut butter or oil for easy removal once the cake is ready to cut. Press the crust down at the bottom then refrigerate while making the filling.
Part 2: Filling
2 cups soaked cashews, 1 cup unsoaked cashews, 1 1/2 cup of home made almond milk, 1 1/2 cup of chopped ripe mangoes, 1/2 cup of agave nectar, 1 tsp vanilla, 1/2 tsp salt, 3 tbsp of lecithin, 3/4 cup of coconut butter
Place all ingredients in a blender except lecithin and coconut butter. Blend well until smooth then add the lecithin and coconut butter. Blend until smooth. Take the pan out of the refrigerator and pour in the filling. Even the top out with spatula and slightly press down to get rid of air bubbles. Return to refrigerator and let it set about 1 hour.
Part 3: Mango Glaze Top
2-3 stems of Irish Moss, 1/4 cup filtered or purified or drinking water, 1 mango, chopped, 1 tbsp of coconut butter
Blend Irish Moss with water until gelatenous consistency and smooth. Add the mangoes and blend until smooth. Add the coconut butter last and blend until very smooth. Take out the setting cheesecake from the fridge and pour the glaze on top of the cheesecake. Set overnight.
Part 4: Assembly
If you have a melon baller, make some balls to garnish before serving to guests. Do not garnish until service because the fruits tend to discolor. Save the balls or cut up mangoes or even more orange zest for topping. Have fun with decorating in any form. I like mine simple with the mango balls at the edges but you can go crazy! Remove the cheesecake from the spring form and carefully slide the cheesecake out to a serving plate. Slice the cheesecake and enjoy a tropical paradise dessert!
Cheflandria's ThoughtsBy Cheflandria
This dessert is dear to my heart because I created it from my love for tropical fruits. I love mangoes and wouldn’t mind having a cheesecake full of mango flavors. I had a nice trick for the crust that will bring out the citrus aroma of the cheesecake.
Print This Recipe (PDF)
Click the button below to download the printable PDF.