Cheesecake

1. Preheat the oven to 180°C/350°F/gas mark 4.
2. To make the cheesecake base, melt the margarine in a saucepan, then stir in the crushed biscuits and ground almonds.
3. Press the biscuit mixture into the base of a deep, lightly greased 23cm/9in loose-bottomed cake tin.
4. Cook in the preheated oven for 10 minutes
5. Meanwhile, blend the mango, lemon juice, yoghurt, cornflour, maple syrup and vegan cream cheese in a food processor until smooth.
6. Pour the mixture over the biscuit base and smooth with the back of a spoon.
7. Bake for 25–30 minutes until lightly golden and set.
8. Allow to cool in the tin, and then transfer to a wire rack and refrigerate until ready to serve.
9. To make the topping, toast the pecan nuts in a dry frying pan for 2–3 minutes until browned.
10. Heat the maple syrup in a separate pan, then add to the pecan nuts in the frying pan. Stir well to coat.
11. Remove from the heat and brush the top of the cheesecake with the maple syrup.
12. Arrange the pecan nuts around the edge of the cheesecake, reserving a few to decorate the centre. Arrange the mango inside the outer circle of nuts.
13. Pour over any remaining maple syrup.

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