Orange & Mango No-Cheesecake

Surprise yourself with this delicious plant-based Orange & Mango No-Cheesecake

A really tasty cheesecake can seem a bit of an impossible task for a plant-based baker. Or very complicated with hard-to-source ingredients. This Orange & Mango No-Cheesecake proves otherwise: with just straightforward ingredients and 20 minutes of work (minus the baking time), you put this delicious cheesecake on the table. Delicious for tea or coffee, but certainly suitable as a dessert too.

Pure ingredients

The “quark ” for this Orange & Mango No-Cheescake is made with vegetable yoghurt, almond flour, vegetable cream and a little sugar. The filling comes on top of a crumbly base of oat flakes and the cake is finished with a deliciously fresh jelly from orange and mango.

Masterclass Vegan Pastry

Enthusiastic about this cheesecake and the many options for plant-based baking? Then you might consider to attend our live Vegan Baking workshop, join our online Vegan Pastry Masterclass, or check out the free sample lesson from the Vegan Pastry Masterclass now.

Orange & Mango No-Cheesecake

Rich, creamy and flavorful

Print Recept

Prep Time 10 minutes mins

Cook Time 10 minutes mins

baking time 1 hour hr

Course pastry

Servings 14 portions

Calories 278.9 kcal

Equipment

• 1 foodprocessor or blender
• 1 spring form pan or cake tin
• 1 sheet of baking paper

Ingredients

 

MetricUS Customary

 

1x2x3x

for the crumbly base

• 75 g flour
• 1 pinch salt
• 1 pinch baking powder
• 50 g plant butter diced
• 25 g sugar
• 20 g oatflakes

for the no-cheese filling

• 210 g almond powder
• 350 g plant based yoghurt or quark
• 120 ml plant based cream
• 60 g melted plant butter
• 100 g castor sugar
• 1 tsp vanilla sugar
• 1/2e lemon, the grated zest
• 1/2e lemon, the juice

For the orange-mango jelly

• 250 g orange juice
• 250 g mango fresh or frozen
• 2 g agar-agar
• 10 g maizena starch
• 35 g castor sugar

Makes: 22cm0 x 0cm round

Instructions

 

for the crumbly base

• Preheat the oven to 175° C fan-assisted oven oven or 180° C conventional oven.
• Line the bottom of the springform pan with a sheet of baking paper, and grease the side of the pan with oil or butter. If necessary, you can also place a strip of baking paper against the side of the springform pan (see photo). Do this especially if you are using a mould without a non-stick coating.
  
• Manually: sift flour, baking powder and salt into a bowl. Add cubed butter, sugar and oatmeal flakes to the flour and crumble/rub everything together by hand to form a spreading crumble. Using a food processor: put all ingredients in the bowl of the food processor, and mix with short punches until crumbly. Spread the crumbly dough evenly over the bottom of the springform pan and press lightly.
  75 g flour, 1 pinch salt, 1 pinch baking powder, 50 g plant butter, 25 g sugar, 20 g oatflakes
  
• Pre-bake the base for 15 minutes. Then reduce the oven temperature to 145° C for a fan-assisted oven or 150° C for a conventional oven.

for the cheesecake filling

• Put all ingredients for the filling in a food processor or blender and blend for a few minutes until you obtain a smooth texture.
  210 g almond powder, 350 g plant based yoghurt or quark, 120 ml plant based cream, 60 g melted plant butter, 100 g castor sugar, 1 tsp vanilla sugar, 1/2e lemon, the grated zest, 1/2e lemon, the juice
• Pour the mixture into your cake tin on top of the pre-baked crumbly base
  
• Cover the cake tin with aluminium foil and poke a hole with a skewer for steam release.
• By covering the cake and slow baking, you get a nice and evenly baked cake with no cracks in the surface.
• Bake the cake for 55 minutes at 145° C. for a fan-assisted oven or 150° C for a conventional oven. Remove the aluminium foil and continue cooking in the oven at 145° C for another 10 minutes or until the inside of the cake has reached a temperature of 75° C.
• Let the cake cool for 20 minutes.

finishing

• Puree the orange juice and mango together with the agar-agar, cornstarch and sugar until smooth. Either use a hand blender, food processor or blender.
  250 g orange juice, 250 g mango, 2 g agar-agar, 10 g maizena starch, 35 g castor sugar
  
• Put the orange-mango mixture in a saucepan and, stirring with a whisk, bring to a gentle boil. Allow to boil for 10 seconds.
• Pour the jelly mixture through a sieve and leave to cool for 15 minutes. Stir the mixture 4 times with a whisk to cool evenly.
• Carefully pour the warm jelly onto the cheesecake that is still in the spring form pan. Now let the cake cool completely (at least 2 hours). Carefully remove the rim of the springform pan (and, if necessary, the baking paper on the side). Cut the cake into slices and serve.

Notes

Tips: 

-For the filling, you can substitute the almond flour with whole, white almonds ór with almond paste. Either use 235 g white almonds that you have soaked in water for six hours before grinding, or use 420 g almond paste and omit the sugar (the version with almond paste is a little sweeter)
-this cake can be frozen, in individual points, quarters or halves

-Store in the fridge for up to 3 days 

-You can vary the type of fruit for the jelly. Always assume 500 ml of juice or fruit puree. If the base for your jelly is very sour (e.g. lemon, passion fruit or cranberries) add 1 g agar-agar and 2 g cornstarch extra.

Nutrition

Serving: 75gCalories: 278.9kcalCarbohydrates: 26.6gProtein: 6.1gFat: 17.7gSaturated Fat: 3.8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8.9gTrans Fat: 1.2gCholesterol: 10.2mgSodium: 111.9mgPotassium: 250.2mgFiber: 2.1gSugar: 18.3gVitamin A: 358.6IUVitamin C: 15.8mgCalcium: 101.8mgIron: 0.8mg

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