Thick, creamy sweetened yogurt infused with saffron and cardamom, is layered on a crunchy date and nut base, and topped with fresh blended mango. This cheesecake is based in shrikhand, deliciously creamy Indian dessert made from sweetened yogurt. Since it is made with yogurt, it takes longer to set. It's ideal to make it two days in advance of serving, or at least the day before.

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Yogurt Saffron Mango Cheesecake [Vegan, Gluten-Free]

Ingredients

For the Base:

  • 3/4 cup almonds
  • 1/3 cup walnuts
  • 1 cup pitted dates, preferably Medjool
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon almond butter

For the Yogurt Layer:

  • 2 cups thick vegan Greek yogurt
  • 6 ounces vegan cream cheese
  • 4 tablespoons agave nectar
  • A pinch (less than 1/4 teaspoon) saffron
  • 1/2 teaspoon ground cardamom

For the Topping:

  • 1 large or 2 small mangoes
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Preparation

  1. Start with the yogurt layer. Place the Greek yogurt in a muslin (cheesecloth) set over a bowl and leave to strain for at least an hour or ideally overnight (place in the refrigerator if overnight).
  2. To make the base, blend the almonds and walnuts in a high-speed food processor for a few seconds, then add the dates, coconut oil and almond butter and blend until the nuts are well crushed and the mixture has become quite smooth. If there are a few pieces of nuts and dates, this is fine – it will give the cheesecake a lovely crunch.
  3. Press the base layer into an 8-inch loose-bottomed tin and leave to set in the refrigerator for at least 15 minutes.
  4. Place the strained Greek yogurt, cream cheese, agave, saffron, and ground cardamom in a large bowl and mix together thoroughly, then spread this mix evenly over the base layer. Leave to set in the refrigerator overnight or for up to 2 days.
  5. To make the topping, peel and de-stone the mango(es), then place in a blender or food processor. Blend the mango until smooth, then pour over the top of the cheesecake. Leave in the refrigerator for at least a few hours so the mango sets, then remove from the tin.
  6. Serve as it is, or this also looks lovely topped with toasted pistachios and a mint leaf.


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