Vegan Cheesecake Experiment: Mango lime panacotta

This is attempt two for the perfect vegan cheesecake. Noting this after the fact, it turned out AMAZING, but not cheesecake. It had the consistency of a pancotta, so clearly I have to work on the agar agar quantity and possibly work with more acidic ingredients to achieve a more cake-like consistency. Sorry, I've been drinking.

CHECK OUT THIS RECIPE FOR VEGAN MANGO LIME PANACOTTA I INVENTED, IT'S AMAZING!



Ingredients:

125 grams of digestive biscuits (I used McVite)
45 grams not-too strong coconut oil

One and a half cups of mild soy milk
Two tablespoons of tapioca flour
Four teaspoons of agar-agar powder

One 800 gram tin of mangos (silly me, making mango cheesecake at the opposite of mango season
One lime, with the peel grated and juiced
Three quarters of a cup of caster sugar
One 400ml tin of coconut milk

First, stick the digestives and the coconut oil in your food processor

and process until it's all mixed and when you pinch it between your fingers it holds.

Take a round, springform pan and make a greaseproof paper circle at the bottom (or not, up to you.) Spread the biscuit mix over the bottom of the pan, pushing it down evenly across the base.

Put it in the fridge while you make the filling, particularly if the weather is warm and the oil is around melting temperature.

Rinse out your food processor and pour in the tin of mango, juice included. Keep one slice of mango out to put on top as decoration. Process that mango good. You don't want lumps.

Now, combine the soymilk, agar agar and tapioca in the bottom of a heavy saucepan. Combine with a whisk, and over a medium heat bring to a boil. The mix should thicken.

Turn down the heat and slowly whisk in the can of coconut milk, then add the sugar, lime juice, and most of the grated peel (I saved some for the decoration). Turn the heat up a little and bring to the boil again, it should thicken slightly.

Add the mango mix from the food processor to the saucepan and stir it in thoroughly. Bring slowly to the boil again. The mix will be pretty liquid, but that is fine. Once the mix is heated through, remove from the heat and pour the mix into your pre prepared springform pan.

Sit it out on the bench for half an hour so it cools down a bit. The top should start to harden. I then put it in the freezer for a bit before transferring it to the fridge, where it needs a least three hours to cool completely.

Remove the sides, and dress with lime, mango, and a bit of dessicated coconut.

Serve.