Tropical Cheesecake Delight

How I love mangoes let me count the ways...I love them in smoothies, in salads, in sushi (yes I had amaaazing mango sushi recently!), in rice, and in dessert. I can never get too many mangoes! So it is with great delight that I share a recipe with you that I adjusted from Recipe Zaar and added a tropical twist to it...inspired by a wonderful friend of mine.

Recipe:

1.5 packages of extra firm silken tofu
1/2 T tahini (I use Arrowhead Mill's tahini because it's sweeter than most)
2 T lemon juice
1 tsp lemon zest
2 T corn starch
1/3-1/2 c sugar (you can add more for sweetness if you like)
1/2 t salt
1/2 t vanilla
2 T almond milk (you can use soy or rice milk as well)

Mango Drizzle:
1 whole mango, blended

Crust:
1 graham cracker crust (I bought an organic crust by Wholly Wholesome.  You can also crush  2 cups of graham crackers or coconut cookies and mix the crumbs with about 1/4 cup of maple syrup and press the mixture into a  9" pie plate and bake at 350 for 5 min and then pour the filling in and bake once more)

Blend the pie mixture until smooth and pour it into a 9" pie crust. Bake cheesecake at 350 for 30 min. Once the pie is baked, allow it to set and cool for 45 min. Then chill it for an hour and serve it with mango puree...it's heaven!

Comments

[Priya]

Oooh, I've had a mango craving lately! Mangoes are heavenly. I'm going to make this for the next potluck I attend. Thanks, Sangeeta!

[Sangeeta Kumar]

Thanks Priya!

I'm planning on making this cheese cake at home! So stay tuned! :)

Sangeeta

[veganGuy24]

Wow! This looks so tasty!! Yummy, yummy!