How to make Jeffrey Boadi’s mango and cashew cheesecake

“This tropical mango dessert has a tasty ginger biscuit base and a luxuriously smooth cream filling,” says Jeffrey Boadi. “It is a rich and refreshing dessert that I can guarantee you’ll be making time and again!”

Mango and cashew cheesecake

Protein: 9g per serving

Fibre: 4g

Preparation: 45 minutes (plus soaking the cashews)

Chilling: 3 hours

Ingredients:

(Serves 8)

For the base:

100g rolled oats

80g ginger biscuits

50g pumpkin seeds

8 medjool dates, pitted

4tbsp coconut oil, melted

For the filling:

100g cashews

1tbsp agar agar powder

150g of fresh mango, puréed

3-4tbsp maple syrup (adjust to taste)

½ lemon, juiced

1tsp vanilla extract

200g silken tofu

200ml canned coconut cream

For the topping:

250g fresh mango, puréed

4 limes, juiced

Method:

1. Soak the cashews for the filling for at least two hours (or in just-boiled water for 10 minutes), then drain.

2. To make the base, combine the rolled oats, ginger biscuits, pumpkin seeds and pitted dates in a food processor. Process until the mixture becomes a sticky, crumbly texture. Add the melted coconut oil and process again to combine.

3. Press the mixture firmly into the base of a lined springform cake tin measuring either 18 or 20 centimetres in diameter. Chill in the fridge while you prepare the filling.

4. In a small saucepan, vigorously whisk the agar agar powder, mango purée, maple syrup, lemon juice and vanilla extract. Heat for three to five minutes until the mixture simmers.

5. Drain the tofu and add to a jug blender with the coconut cream and soaked, drained cashews. Blend until completely smooth and creamy. Add the warm agar agar mixture and blend again.

6. Pour the mixture over the chilled base and spread evenly. Return to the fridge to set for at least two hours (although overnight is best).

7. For the gel topping, combine the agar agar powder, mango purée, lime juice and maple syrup in a small saucepan and simmer for two to three minutes, stirring continuously.

Plant Fuel by Jeffrey Boadi is published in hardback by Bloomsbury, priced £22. Photography Clare Winfield. Available now.