Step-by-Step Guide to Prepare Ultimate Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option - Logo collection for you

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Before you jump to Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers as well as hippies? Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some changes. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to start saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as effectively as they should. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not really that difficult. A lot of it is basically making use of common sense.

We hope you got insight from reading it, now let's go back to vickys unbaked mango & lime cheesecake with raw vegan option recipe. To cook vickys unbaked mango & lime cheesecake with raw vegan option you need 17 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:

1. You need of Raw Vegan Base.
2. Get 80 grams of unsalted pecans.
3. Provide 113 grams of soft medjool dates.
4. Get 2 pinch of sea salt.
5. Use of Ginger/Coconut biscuit base.
6. Prepare 60 grams of flaked/dessicated coconut.
7. You need 200 grams of gluten-free gingersnap biscuits/cookies crushed into fine crumbs.
8. Take 4 tbsp of melted sunflower spread/butter.
9. Prepare of Filling.
10. Get 2 tsp of vanilla extract.
11. Prepare 1 of zest & juice from 2 limes.
12. Take 500 grams of ripe mango, diced.
13. Take 160 grams of sugar or to taste.
14. Provide 700 grams of Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz).
15. Provide of Topping.
16. Get 250 grams of ripe mango, diced.
17. Prepare of caster sugar or agave nectar.

Steps to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:

1. Line a 9 inch deep tin with foil, making sure there is plenty overlap at the sides for easy cheesecake removal, or use a springform tin.
2. If using the raw base, finely chop and combine the 3 ingredients and press into the base of your tin https://cookpad.com/us/recipes/340009-vickys-chocolate-coated-ginger-cookies-gf-df-ef-sf-nf.
3. If using the biscuit base, preheat the oven to gas 3 / 170C / 325F, combine all 3 ingredients, press into the base of the tin and bake for 10 minutes to set.
4. To make the filling, combine in a blender my cream cheese recipe with the 2tsp vanilla, lime juice & zest and sugar. Taste and add more sugar/lime to your taste. Pour half of this mixture onto the cheesecake base then set in the fridge to firm up for half an hour https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese.
5. Meanwhile, add 400g of the diced mango to the rest of the mixture in the blender and whizz it up. Taste and add the rest of the mango if you want more flavour. Pour this on top of the 1st layer of filling. You may have some filling left over as we need some room for the topping. You can use the leftovers in my cinnamon bread roll recipe or as a dip for other fruits! Put the cheesecake in the fridge to set this layer.
6. For the mango topping simply puree the 250g mango with enough sugar so it's not too bitter and pour over the top of the filling. Put the cheesecake in the freezer to get a fast set.
7. Take out of the freezer half an hour before serving. Decorate with sliced mango and some more lime zest sprinkled over the top. Also some whipped coconut cream goes very nicely on the side.

Mango smoothies with the addition of chocolate syrup, hands down make it a great breakfast smoothie since the recipe is abundant with fiber, antioxidants, and Vitamins A & C. Mango is a great tropical fruit. Once you master how to cut it, you'll be ready to savor it all the time. Getting one ready to go actually isn't all that difficult. It only takes four steps: stand it up and slice it; create a criss-cross pattern on the pieces you've just cut; expose the cubes; then cut and free them.

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