Servings: 10 to 12
Prep time: 30 minutes
Cook time: 10 minutes
Ingredients
- 200 g of speculoos (Belgian spiced biscuits)
- 80 g of softened unsalted butter
- 3 egg yolks
- 100 g of sugar
- 250 ml of milk
- 10 ml vanilla extract
- 4 sheets of gelatin
- 200 g cream cheese (Philadelphia type)
- 200g Greek yogurt
- 1 bag of frozen mangoes
- 1 lime
- 1 cup orange juice (if needed)
Preparation
- Let the mangoes defrost to make the coulis.
- Crush the speculoos cookies using a small food processor. Add the softened butter and continue mixing in the food processor.
- Spread the speculoos/butter mixture into the acetate-lined mold or circle. Press down firmly with the back of a spoon. Refrigerate.
- Rehydrate the gelatin leaves in a bowl of cold water.
- In a mixing bowl, beat the egg yolks with the sugar until pale.
- Meanwhile, bring the milk and vanilla to a boil in a saucepan.
- Gradually pour the hot milk onto the egg/sugar mixture, whisking constantly.
- Pour everything back into the pan and cook until it reaches 85°C or stop as soon as it starts to simmer.
- Squeeze out the gelatin and add it to the hot custard.
- Add the cream cheese and Greek yogurt. Mix with a hand mixer until smooth.
- Pour this mixture over the speculoos base in the mold. Let it set in the refrigerator for at least 4 hours, ideally overnight.
- Blend the thawed mangoes with the lime juice in a blender until smooth. Add a little orange juice if necessary to adjust the texture.
- Carefully remove the ring and acetate. Cover the cheesecake with mango coulis. Serve and enjoy!
