Lemon Cheesecake with Mango-Dragonfruit Sauce

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

I once made a vegan key lime cheesecake using silken tofu and it turned out pretty good so I gave it a shot again this time, except I used a different recipe.  This one is from Bryanna Clark Grogan via  Fat Free Vegan Kitchen.  It's a lemon cheesecake with a graham cracker crust, and I made a mango-dragonfruit sauce to go with it.  I was a bit impatient when cooking the the sauce so it wasn't as thick as it could have been, but it tasted so exotic and summer-y who cares what it looks like.  I love tropical fruits, they are so sweet on their own, so in this case I didn't need to add any sugar to the sauce, just steamed the fruit, pureed it and then cooked it some more to thicken it up - but as I mentioned, I didn't quite let it get thick enough.  Ah well, there's always next time!  I can't wait until next month's Daring Bakers challenge :)