Mango & Co­conut Cheese­cake

Recipes+ - - Contents -

SERVES 8 PREP 20 min­utes + 3 hours 30 min­utes to chill COST $2 a serve

300g gluten-free uniced plain

bis­cuits, bro­ken

100g dairy-free mar­garine, melted ½ cup des­ic­cated co­conut 1 ta­ble­spoon pow­dered gela­tine ¼ cup just-boiled wa­ter

400g silken tofu, drained 400ml can co­conut cream

½ cup caster sugar

1 lemon, zest finely grated,

plus 1 ta­ble­spoon juice 2 tea­spoons vanilla essence 425g can mango slices, drained,

thinly sliced

1 ta­ble­spoon pas­sion­fruit pulp

Process bis­cuits in a food pro­ces­sor to make fine crumbs. Add mar­garine and co­conut; process to com­bine. Press mix­ture over base and side of a 20cm spring­form pan. Chill for 30 min­utes.

Mean­while, sprin­kle gela­tine over just-boiled wa­ter in a small heat­proof jug. Stir un­til gela­tine dis­solves. Cool. Process tofu, co­conut cream, sugar, zest, juice and essence in a food pro­ces­sor un­til smooth. With mo­tor run­ning, grad­u­ally add cooled gela­tine mix­ture un­til com­bined.

Pour tofu mix­ture into pre­pared bis­cuit shell; level sur­face. Chill for 3 hours or un­til firm. To serve, ar­range mango slices over top of cheese­cake. Driz­zle with pas­sion­fruit.

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