Ingredients:
For the crust:
200g speculoos
150g Brittany shortbread cookies
80g melted butter
1 tbsp brown sugar
For the cream:
600g cream cheese (Philadelphia or St Môret)
250g 20% fat free white cheese
250g thick cream
180g white sugar
2 vanilla pods
4 large eggs
Mango coulis:
400g mango
4 gelatin sheets
7g sugar
Preparation:
- Preheat the oven to 200C. Blend the cookies until they form a powder then add the melted butter and a spoonful of.Mix in the sugar again.
- Spread the mixture in a removable bottom mold, butter the edges and bake for 10 minutes. Then let it cool in the freezer.
- Lower the oven temperature to 135C.
- Crack your whole eggs, add the sugar and incorporate the seeds of 2 vanilla pods and whisk everything.
- Add the Philadelphia or St Môret, the cottage cheese and then the fresh cream. Mix everything again until you get a smooth cream.
- Butter the sides of the mold and pour the cream over the biscuits. Bake for 1 hour 20 minutes without opening the oven door.
- At the end of the cooking time, turn off the oven without opening the door and let the cake cool for at least 1 hour.
- Let it rest for another hour outside the oven, then place it in the refrigerator for at least one night.
For the mango glaze:
- Soak the gelatin sheets in cold water (1 sheet per 100g of mango).
- Mix theMango then pass the mixture through a sieve for a smooth result. Add lemon juice and a bit of sugar.
Bring to medium heat to add the gelatine leaves (do not let it boil). Mix and blend.
Spread the coulis and refrigerate the cake for at least 24 hours.
Serve chilled, take the cheesecake out 1 hour in advance. Enjoy your meal!
©MP for JA