Cheesecake (no baking involved) with Brillat Savarin, Passion Fruit and Mango

On dine chez Nanou
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Cheesecake (no baking involved) with Brillat Savarin, Passion Fruit and Mango
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Description

This classic dish will not disappoint. You will fall in love with our Cheesecake (no baking involved) with Brillat Savarin, Passion Fruit and Mango recipe. It is loaded with flavor and the perfect recipe to switch up your routine. Try out this Cheesecake (no baking involved) with Brillat Savarin, Passion Fruit and Mango recipe and comment below with your thoughts. We love to read users thoughts on our recipes. You can also give this recipe a star rating for others to follow along. We hope you enjoy this Cheesecake (no baking involved) with Brillat Savarin, Passion Fruit and Mango recipe as much as we do!

Ingredients

  • 200 grams speculaas cookies
  • 90 grams butter
  • 3 eggs
  • 140 grams sugar
  • 1 lemon juice (and zest)
  • 1 vanilla pods
  • 3 sheets gelatin
  • 425 milliliters cream (liquid)
  • 325 grams Brillat Savarin
  • 250 milliliters mango (passion smoothie)
  • 2 sheets gelatin
  • 1 mango (ripe)
  • 1 lime juice
  • 40 grams sugar

Directions

  1. Melt the butter over low heat.
  2. Put the gelatin in cold water to soften it.
  3. In a food processor bowl, mix the speculoos and melted butter into a thick paste.
  4. Pour this mixture into a 20 x 20 centimeter square frame placed on a baking sheet lined with parchment paper.
  5. Tap with the back of a spoon, and smooth the bottom with a spatula. Keep cool.
  6. Whip up the liquid cream until stiff. Set aside.
  7. In a bowl, whisk the sugar and eggs with an electric whisk to get a frothy mixture. Grate the lemon zest, and scrape the vanilla seeds.
  8. Add them to the the egg and sugar mixture, and then add the Brillat Savarin cheese.
  9. Whisk on medium speed.
  10. Squeeze the lemon juice, and heat in a small saucepan.
  11. Squeeze the gelatin, and let it melt in the pan.
  12. Add to Brillat Savarin and beat at high speed.
  13. Using a spatula, stir gently the whisked cream into this mixture . When the mixture is well blended, pour it over the speculoos base.
  14. Leave a 5 millimeter space at the top of the frame for the icing.
  15. Refrigerate for at least 2 hours.
  16. Mango Passion Fruit Icing Preparation:
  17. Soften the gelatin in cold water. Heat 1/3 of the juice in a saucepan. Squeeze the gelatin, and let it melt in the pan.
  18. Add the remaining juice.
  19. Remove from heat, let cool down to warm, and pour this mixture over the cheesecake (it should not be too hot so as not to spoil the cream).
  20. Let cool for at least 30 minutes before serving.
  21. Mango Puree Preparation:
  22. Peel the mango, cut it into chunks, and mix them in a blender with the sugar and lime juice. Set aside in the refrigerator.
  23. Using a sharp knife, carefully unmold the cheesecake.
  24. To cut the cake, run your knife under hot water each time for a cleaner cut.
  25. To serve, place a piece of cheesecake on each plate, and a little bit of mango puree.
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