Hi everyone! God, what a mental few weeks it’s been! I’ve been at my job for just a little over a month now, and it’s been crazy! I’m really enjoying the work and finding it brilliant, but it’s obviously taken a few weeks to get used to, as new jobs do. It feels very good to be back to blogging now that I’ve found my feet a little more. If you’re curious at all, you can read my stuff here! (I write for the What’s On section of GetWestLondon, so events and upcoming gigs and plays… things like that!)
I’ve made a little resolution to blog every Sunday again, now that I’ve settled a bit more, so you can look forward to weekly blog posts with new recipes from me now!
So back to the recipe… I thought I’d make cheesecakes today as I was browsing an old cook book and realised I hadn’t made good old-fashioned comfort food in quite a while! This is a relatively healthy version of the old classic, but still perfect for a filling, tasty pudding. I love the taste of ginger, so I added that in the base, but if you’re not a fan you could substitute it for cinnamon.
I hope you love them!
50g of vegan butter
Half a teaspoon of ground ginger
55g of rolled oats
One large mango
350g of full-fat vegan cream cheese
100g of icing sugar
12 raspberries to decorate
- Melt the spread in a saucepan over a low heat. Remove from the heat and add the oats and ginger. Press the mixture into four individual ramekins.
- Peel and chop the mango. Put three quarters of it in a blender and whizz it into a puree.
- Mix the mango puree into the cream cheese, then add the rest of the chopped mango and stir. Put the cheesy mango mixture onto the oat mixture and refrigerate the cheesecakes for at least three hours.
- If you have any mango puree left, decorate the cheesecakes with that and three raspberries each.