Second creation around cheesecake that you will find on the blog. The first being blueberries right here. This time I wanted more freshness and exoticism. So I opted for a mango passion cheesecake composed of a cheesecake and biscuit base, a mango passion fruit confit, vanilla mascarpone whipped cream and plenty of fresh fruit! The result is simply amazing! Look at this texture and this dripping confit... :p
As with any cheesecake recipe, whether raw or cooked, the ideal is to make it the day before for tasting the next day. The cooking time as well as the resting time are the two essential elements that should not be neglected for the success of your cheesecake. For my part, I first cook for 15 minutes at 200°C then I lower the oven temperature to 90°C and I continue to cook for around 45 to 50 minutes. I then let the cheesecake cool completely in the turned off oven before refrigerating it overnight. To obtain a perfect texture, it is important to control its cooking and do the “trembling center” test. A successful cheesecake should, at the end of baking, have the sides set and a center that is still a little trembling. It's up to you to control this step and adapt the cooking according to the power of your oven.
Using a springform pan is also highly recommended. This will make unmolding your cheesecake much easier. A simple dessert circle can also do the trick but only if you make a biscuit crust all around.
This recipe can obviously be used with other fruits. You can even perfume your device with lemon or other flavor of your choice.
The texture of this cheesecake is super creamy. If you like it firmer I might advise you not to put any confit in the appliance or to increase the cooking time. I'll let you judge for yourself with this little video.
Ingredients for 8 people (springform mold 20 cm in diameter by 7 cm in height):
Mango passion fruit confit (to make the day before):
300g mango puree
120g passion fruit puree
42g of sugar
4.2g of NH pectin
1 half lime
1- Heat the purees in a saucepan.
2- Then add the sugar mixed with the pectin in a thin stream and the juice of half a lime.
3- Bring to the boil while stirring for a good 2 minutes.
4- Remove into a container, cover with film and refrigerate until completely cooled.
The vanilla mascarpone whipped cream (to make the day before):
275g of whole liquid cream
10g gelatin mass
10g of sugar
28g of mascarpone
1 vanilla pod
1- Heat 75g of whole liquid cream with the vanilla seeds and pod and the sugar.
2- Remove from the heat, add the gelatin mass. Mix and transfer everything into a container.
3- Add the 200g of cold liquid cream and the mascarpone. Mix quickly with a hand blender. Cover with film and refrigerate until the next day.
The cheesecake (to make the day before):
320g of speculoos
100g unsalted butter
675g philadelphia
26g flour
1 vanilla pod
100g of sugar
3 whole eggs
175g of 30% crème fraîche
1- Mix the speculoos and add the melted butter. Mix.
2- Line your springform pan with baking paper (bottom and edges).
3- Using a spoon and a glass, arrange and pack the biscuit all around (about 6cm high) and at the bottom. If the outline is not clear, you can even it out once it has cooled. Then place the biscuit in the refrigerator for at least 30 minutes.
4- In a salad bowl, whisk the philadelphia with the sugar and sifted flour.
5- Add the seeds of the vanilla pod, then the eggs 1 by 1, mixing with each addition.
6- Add the crème fraîche. Mix.
7- Pour 1/3 of the preparation into the bottom of the mold, then add 3/4 of the passion fruit mango confit and mix roughly.
8- Add the remaining cream while smoothing.
9- Preheat the oven to 200°C. Place a container filled with boiling water in the bottom of your oven to create steam.
10- Bake for 15 minutes, then lower the oven to 90°C and continue cooking for around 50 minutes. The sides should be caught and the center should still be slightly wobbly. Leave the cheesecake like this in the turned off oven until completely cooled (this can take at least 2 hours).
11- Then place the cheesecake in the refrigerator overnight.
Assembly and finishes:
1 mango
1 passion fruit
QS of lime zest
QS of mango confit
1- Unmold the cheesecake and place it on a serving dish.
2- Whip the very cold mascarpone whipped cream with a mixer. It should not be too firm. Transfer it to a bag fitted with a P125 petal nozzle.
3- Spread a thin layer of whipped cream on the cheesecake.
4- Gently pipe the entire contour of the cheesecake, leaving the center empty.
5- Add passion fruit mango confit in the center and decorate with diced fresh mango, passion fruit and sprinkle with lime zest.
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