Lemon mango passion fruit Cheesecake without cooking

4 pers.

45 min

1 hr

60 g Unsalted Moulded Butter

75 g Thick Crème Fraîche

230 g Plain Whipped Cheese with Guérande Sea Salt

25 g Ricotta

75 g Powdered sugar

3 Sheets Gelatin

1 Unit Lime

100 g Plain biscuits like a speculoos

0.25 g Mangos

3 Units Passion fruits

50 g Powdered sugar

2 cl Waters

1 feuille Gélatine

For the coulis:
Cut the mango flesh into pieces and pour into a saucepan.
Add the passion fruit pulp, water and sugar. Put on low heat and cook, stirring regularly, for 20 minutes.
Mix the mixture until perfectly homogeneous, filter and add a little water if necessary. Pour into a glass jar and store in the refrigerator.
For the cheesecake:
Powder the cinnamon cookies with a baking roller.
Melt the Butter and add it to the cookie powder. Mix well with your hands.
Place a 30 cm diameter baking circle on a baking sheet covered with sulphurized paper. Pour the biscuit base and press well with your fingers at the bottom of the mold. Place in the refrigerator.
Soften the gelatin sheets in cold water.
Whisk the Madame Loïk Plain Whipped Cheese with Guérande Sea Salt with the ricotta and Fresh Cream.
Add the sugar, the juice of the 2 lemons and their zest. Mix with a whisk.
Melt the squeezed gelatin sheets in the microwave with 2 tablespoons of water.
Pour a tablespoon of the cheesecake preparation into the gelatin, mix and then transfer this mixture into the cheesecake preparation. Mix it up.
Pour this cream into your mold, on the biscuit base. Equalize the surface and leave in the refrigerator for 12 hours.
Unmould your cheesecake by passing the blade of a knife all around the cake.
Soften the gelatin sheet of the coulis in cold water. Heat up your mango / passion coulis and add the squeezed gelatin. Let cool and cover the cheesecake with it.
Refrigerate for 1 hour.