Ingredients:
For the crust:
200g of speculoos cookies
150g of breton butter cookies
80g of melted butter
1 tablespoon of brown sugar
For the cream:
600g of cream cheese (Philadelphia or St Môret)
250g of 20% fat Greek yogurt
250g of thick cream
180g of white sugar
2 vanilla beans
4 large eggs
Mango coulis:
400g of mango
4 gelatin sheets
7g of sugar
Preparation:
- Preheat the oven to 200C. Blend the cookies until you get a powder. Then add the melted butter, a spoonful of sugar, and blend again.
- Spread the mixture in a removable bottom mold, butter the edges, and bake for 10 minutes. Then let it cool in the freezer.
- Reduce the oven temperature to 135C.
- Crack the whole eggs, pour in the sugar, and incorporate the seeds of 2 vanilla pods, then whisk everything together.
- Add the Philadelphia or St Môret, the cream cheese, and the fresh cream. Mix everything again until you have a smooth cream.
- Butter the sides of the mold and pour the cream over the biscuits. Bake for 1 hour and 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 leaves in cold water. (1 sheet of 1g for 100g of mango).
- Mix the mango and then strain the mixture for a smooth result. Add lemon juice and a little sugar.
- Heat on medium heat to add the gelatin sheets (do not bring to a boil). Mix and blend.
- Spread the coulis and refrigerate the cake for at least 24 hours.
Serve chilled, take out the cheesecake 1 hour in advance. Enjoy your meal!
©MP for JA.
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