Mango & Coconut Cheesecake
SERVES 8 PREP 20 minutes + 3 hours 30 minutes to chill COST $2 a serve
300g gluten-free uniced plain
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,
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.