Mango Turmeric Cheesecake
This recipe has been adapted from Rainbow in my kitchen
Makes one 7-inches pan
Ingredients
Crust:
1 cup roasted almonds
1/4 cup coconut flour
1 soft medjool date, pitted
2 tbsp coconut oil, softened
1 1/2 tbsp maple syrup
Mango Turmeric Filling:
1 cup cashews previously soaked in boiling water for 30 minutes.
3/4 cup full-fat coconut cream - skip the liquid or it won’t hold
2 fresh diced mangos
1/2-1 tsp turmeric powder
1 tbsp agave syrup or maple syrup
juice of half a lemon or more according to taste
Instructions
Crust:
Put all ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers.
Transfer the crust mixture into the mold and press to form a crust along the base and a bit up the edges all around. It's not essential to line your tin as the topping and base will both release easily, but lining at least the base will make it a bit easier to lift the cheesecake out when it comes to serving time.
Use the back of a spoon, or a drinking glass, to press the mixture down firmly and evenly.
Put the base in the freezer to set for at least half an hour. You can make the base ahead of time and leave it in the freezer until you're ready too, if that suits you.
Mango Turmeric Filling:
Drain cashews and place them in a blender. Add coconut cream, fresh mango, lemon juice, agave syrup, and turmeric powder and blend on high speed until the mixture becomes smooth and creamy.
Pour the mango filling over the crust and place the cake in the freezer to set for at least 5-6 hours or until firm.
