Cake of the Day: Green Tea and Mango Cheesecake from ‘Plant-Based Paleo’
They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Jenna Zoe shares a paleo-friendly dessert from her cookbook Plant-Based Paleo.
Paleo green tea and mango cheesecake. (Photo: Clare Winfield)
Green Tea and Mango Cheesecake
Serves 10–12
I’m not someone who loves simple tastes; there always needs to be zing and brightness, or spice and stimulation to make it exciting for me. And why not? The tart and tangy combination of mango and green tea glaze adds a whole new dimension to creamy cheesecake. And you can steal this flavor pairing for smoothies and shakes too!
Base
1 1⁄2 cups almonds
1 1⁄2 cups coconut flour
1 tablespoon pure vanilla extract
1 tablespoon granulated stevia
5–6 tablespoons coconut oil
Filling
3 cups pine nuts
freshly squeezed juice of 2 large lemons
1 heaped tablespoon nutritional yeast
1⁄2 teaspoon salt
1 mango, peeled, stoned/pitted and roughly chopped
3⁄4 cup raw honey
Sauce
2 teaspoons matcha (green tea) powder
1 teaspoon non-dairy milk (such as almond, soy, or coconut milk)
Equipment
8-inch round springform pan, greased and lined with baking parchment
Begin by preparing the pine nuts for the filling. Put them in a small bowl and cover with water. Leave to soak for at least 2 hours, or ideally overnight. Drain the nuts, rinse well and set aside.
Put all of the base ingredients in a food processor and pulse until smooth. Line the bottom and sides of your prepared springform pan with the mixture, and put in the freezer to set while you prepare the filling. Rinse the food processor and add the soaked pine nuts, lemon juice, nutritional yeast, salt, mango, and 1⁄2 cup of the raw honey. Blend until smooth.
Remove the pan from the freezer and pour in the filling. Next, mix the matcha powder with the non-dairy milk and the remaining 1⁄4 cup of raw honey in a small bowl. Drizzle this mixture lightly onto the top of the cheesecake – you could use a chopstick or toothpick to swirl it into a pattern of your choice. Put in the freezer for at least 45 minutes to set, and remove 20 minutes before serving.
The cheesecake will keep for up to 1 week if stored in the freezer, or 3 days in the fridge.
Reprinted with permission from Plant-Based Paleo by Jenna Zoe (Ryland Peters & Small).
