Mango & Cashew cheesecake in a glass

Ingredients:

Base:

• 90/100g of roasted Cashews
• 40 g of Brown sugar
• 100g of plain flour
• 1/2 tsp of cinnamon
• 1/2 tsp of ginger
• 1 egg yolk
• 50 g butter
• pinch of salt

Filling:

• 2 tubs of full fat cream cheese
• 1/2 tub of Mascarpone
• 1 tablespoon Greek yog Or creme fraiche
• 1 tsp of vanilla bean paste
• 2 tablespoons of honey or maple syrup
• 4 eggs

Mango Puree:

• 2 fresh mangoes peeled and chopped
• Juice of 1/2 a lime or Lemon
• drop of vanilla paste
• 1 tsp of icing sugar
• 1/2 glass of water

Method:

Arrange 4 /6 glasses or jars

heat the oven to 180 & line a baking tray

1. In the food processor blitz the cashews then add in the rest of the dry ingredients for the base
2. pulse once or twice until its thoroughly mixed then add in the butter followed by the egg yolk
3. Pulse again and it should have come to a sticky kind of consistency
4. Press the sticky cake base in the the pre lined baking tray
5. Bake for anywhere between 15/25 mins – golden brown
6. Now to make the puree – basically put all ingredients into a small pot and simmer until soft, then blitz to a puree either with stick blender or in processor and leave to cool in the fridge
7. For the filling – Beat the cream cheese. mascarpone, yogurt, vanilla & honey together
8. Then gradually add the eggs one at a time
9. When the base has cooled break it up with a fork
10. gather your glasses or jars & press some of the crumbly cashewy base into the bottom followed by the cheesecake mix
11. when they are all done put them in a baking tray filled mid way with boiling water & then covered in foil and bale for 30mins
12. Leave to cool then refrigerate overnight and thatsTHAT
13. the next day spoon some of the mango puree over to top of each
14. Garnish with some soft whipped cream and toasted pecans

Note to self……….they are delicious served with thin shortcake buttery biscuits