No-Cheesecake

Enjoy a delicious dairy-free version of cheesecake made with our Nurishh Mozzarella Style Blocks.

Time
Serves
6
Servings

Ingredients

For the mousse
100g Nurishh Mozzarella Style Block, diced
250ml vegan alternative to cream*
50g sugar
2 limes, juice, and zest
Salt

For the ginger crumb
120g plain white wheat flour*
40g caster sugar
5g cornflour
5ml vanilla extract
40g plant-based alternative to butter or margarine*
40g extra virgin olive oil
10g ginger powder

For the mango coulis
1 medium ripe mango
30g sugar
1/2 lime, juice, and zest ice up and enjoy!

*ingredients containing allergens

made with
Mozzarella Style Blocks
Mozzarella Style Blocks

Method

  1. Place 50ml of the vegan alternative to cream, the sugar, and the diced Nurishh Mozzarella Style Block in a pot.
  2. Melt over a low heat until smooth.
  3. Allow to cool.
  4. Whip the cream to a soft peak.
  5. Add the juice, 3/4 of the zest and salt to the alternative to cheese mix and fold in the cream.
  6. Place in a piping bag or container and chill for at least 1 hour before serving. (These also make great cookies so feel free to shape some into discs.)
  7. Heat the oven to 170°C.
  8. Mix all the ingredients to form a smooth dough.
  9. Wrap and chill for 30 mins in the fridge.
  10. Line a baking sheet or tray with parchment.
  11. Place the crumble on the tray and bake for 15-20 minutes until slightly golden in colour.
  12. Take out and allow to cool.
  13. Break into a crumble to serve.
  14. Peel the mango, finely dice half of it, coarsely chop the other half and add to a blender.
  15. Add the sugar and lime juice and blend.
  16. Mix the diced mango, puree and the lime zest and reserve.
  17. Divide your crumble between 6 serving bowls.
  18. Pipe or spoon over the mousse.

…and enjoy!