I made this beautiful mango and lime ‘no’ cheesecake for my daughter’s 2nd Birthday. Luckily it got the tick of approval from the birthday girl. If mangoes aren’t in season, just switch the mango for the equivalent amount of blueberries, mixed berries or whatever else your imagination thinks up!
The base is a crunchy almond base with delicious organic vanilla bean powder and some spicy Changing Habits Ceylon Cinnamon. I always thought cinnamon was good, but this ‘true cinnamon’ is like no other, you have to try it! The top layer is so fruity, zesty and creamy all at the same time.
It’s great to have a spring form cake tin for this but you can get away with some unbleached, chlorine free baking paper to line any large pie dish.
Allow at least 4 hours for the cashews to soak before you start cooking and factor in at least 2 1/2 hours for setting time in the freezer.
Mango Lime 'No' Cheese Cake
2 1/2 hours to set in freezer
In a food processor, place all 'base' ingredients and blitz until it starts to clump together a little. You can test whether it will stick together by picking out a small amount of the mix up and squishing it together in your hands. It usually takes a few minutes of blitzing.
Place base mix in to cake tin or lined dish and spread evenly. Press down firmly to make it nice and compact & place in fridge while you prepare the top layer.
In a food processor, place soaked and drained cashews, mango, lime juice, lemon essential oil, vanilla bean powder and salt and blitz for about an minute.
Add in all remaining base ingredients and blitz until smooth. This can take a few minutes. Taste to see if balance of lemon/honey is right for you. If not add more honey or lime juice to suit your tastebuds.
Pour Top Layer into cake tin and give a good few taps on the bench to remove any trapped air.
Place in freezer for a minimum of 2 1/2 hours. 3 is even better. Cut in to slices and enjoy.
Keeps well in the freezer for 3 weeks.