Mango and Ginger Cheesecake IDDSI level 2 mildly thick

1. Place the biscuits into a blender in order to make a crumb mixture. Divide the crumb mixture into 4 separate individual serving dishes.
2. Purée the tofu, vanilla extract, mango, cream cheese and soya cream together. Taste and add maple syrup to suit.
3. Add the mixture to the serving dishes and place into the fridge overnight. This stage is important to allow the mixture to slightly thicken but also to ensure the biscuits have become completely soft and moistened, because any dry crumb can be a choking hazard.
4. Test before serving.

Creating appetising food to fit the IDDSI framework can be a challenge. You may need to rethink some techniques but many of the basic principles remain the same: Attractive to the eye, appetising flavours and aromas and a contrast of colours and height.

For more information and texture modified recipes, see our Vegan Texture Modified guide.