Mango Cheesecake

Name: Mango Cheesecake
Yield: Makes 1 cheesecake
Ingredients: 6 cups coconut flakes; 6 cups raw macadamia nuts; 4 cups mango chunks, frozen; 2 cups cashews, soaked; 1½ cups maple syrup; 2 teaspoon sea salt; 1 tablespoon nutritional yeast; ¼ cup lime juice; 1½ cups fresh mango juice; 1½ cups agave; 2 teaspoons agar agar powder; 1 cup coconut oil, melted; ¼ teaspoon ground turmeric; 1 pinch salt; 1 cup coconut meat; 1¼ cups coconut oil; ¾ cup agave; 1 teaspoon sea salt; 2 whole lemons, quartered; ½ cup agave; ¾ cup lemongrass juice; 1½ cups whole lemon purée; 2½ teaspoons lemon juice; ⅛ teaspoon salt; Fresh blueberries, sliced ¼ inch thick; Micro red shiso; 1¼ cup agave; ⅓ cup lemongrass juice; 1 cup blueberries; ¼ cup agave

Macadamia Coconut Crust. Whole Lemon Purée. Lemongrass Curd. Blueberry Sauce

Preparation info

Makes
1
cheesecake

Difficulty
Easy

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Macadamia Coconut Crust

6 cups raw macadamia nuts
6 cups coconut flakes
2

Dessert
Gluten-free
Vegan

Method

Macadamia Coconut Crust

In a food processor, pulse macadamia nuts, coconut flakes, and salt into a fine crumble. Pour in maple syrup and pulse to incorporate. Spread the crust over a nonstick sheet or a parchment-lined baking sheet. Dehydrate in a dehydrator or an oven, at 155°F, until crisp, about 24 hours, then press the crust into a 9 x 13-inch pan.