Soya Recipes

Tropical Mango and Pecan Cheesecake

Serves 8
65g/2½oz/5tbsp margarine
175g/6oz oat biscuits, crushed
40g/1/½ oz ground almonds
1 large mango, diced
Juice of 1 lemon
200g/7oz plain soya yoghurt
1tbsp cornflour
45ml/3tbsp maple syrup
2x225g/8oz tub vegan cream cheese

Topping
50g/2oz shelled pecan nuts
2tbsp maple syrup
1 mango, diced

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Melt margarine in a saucepan, stir in crushed biscuits and ground almonds. Mix well.
3. Press biscuit mix into the base of a deep, lightly greased 23cm/9inch loose-bottomed cake tin, using back of a wooden spoon to press down evenly. 
4. Cook in oven for 10 minutes.
5. Meanwhile blend roughly chopped mango, lemon juice, yoghurt, cornflour, maple syrup and cream cheese in a food process or blender until smooth. Pour mix over the biscuit base and smooth with the back of a spoon.
6. Bake for 25-30 minutes, until lightly golden and set.
7. Allow to cool in tin, then transfer to a wire rack and refrigerate until ready to serve.
8. To make topping, toast the pecan nuts in a dry frying pan until browned. Heat maple syrup in a separate pan and add to pecan nuts. Stir well to coat. Remove from hat and brush top of cheesecake with the maple syrup.
9. Arrange pecan nuts around edge of cheesecake, reserving a few to decorate centre. Arrange mango inside outer circle of nuts. Pour over any remaining maple syrup.

Adapted from Vegan Recipes by Nicola Graimes

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• Speedy Smoky Pasta
• Smoked Tofu, Avocado & Tomato Wraps
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• Vegan Muttar Panir (Curd and Pea Curry)
• Red Onion and Thyme Tart with Mixed Salad
• Thai Vegetable Curry
• Chilli Non-Carne with Avocado Dip
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