Mango and Passion Fruit Cheesecake
Let yourself be transported by this no-bake cheesecake, a perfect harmony between the velvety sweetness of mango and the exotic acidity of passion fruit. Its crunchy speculoos base supports a smooth vanilla cream cheese filling, all topped with a vibrant and fruity coulis. Prepared in 30 minutes, this dessert only requires patience to chill. A sunny flavor journey that will delight all palates, ideal for ending a summer meal or impressing your guests on a special occasion. Simple, fresh, and elegant, it promises a moment of pure indulgence.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the base: Crush the cookies into fine powder. Mix in the melted butter until it resembles wet sand. Press firmly into the bottom of a lined springform pan (20 cm). Refrigerate for 20-30 min.
- 2
Soak the gelatin in cold water for 5 min. Whip the cream into stiff peaks. In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- 3
Squeeze the gelatin, melt it in 2 tablespoons of warm cream. Whisk this warm mixture into the cream cheese. Then gently fold in the whipped cream with a spatula.
- 4
Pour this cream onto the cold base. Smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours (ideally 6h). For faster setting, 2h in the freezer then refrigerator.
- 5
Prepare the coulis: Blend the mango flesh, passion fruit pulp, and sugar. For a smooth coulis, strain. Optional: melt the gelatin in a little warmed coulis, then mix with the rest.
- 6
Once the cream is set, pour the coulis over the top. Spread evenly. Chill for another 1-2 hours to set the coulis.
- 7
Unmold: Run a warm knife along the edge, open the pan. Decorate with mango slices, passion fruit seeds, and mint. Serve chilled.
- Choose a very ripe mango for a sweeter and more fragrant coulis.
- For perfect whipped cream, the cream and utensils must be very cold.
- Gelatin should never boil, or it will lose its gelling power.
- For easy unmolding, apply a warm cloth to the sides of the pan for a few seconds.
- Serve the cheesecake chilled but not frozen. Accompany with sorbet or an extra drizzle of coulis.
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