A genuine cheesecake, the American way: big and creamy, just like the ones they make in the States, with a delicious, exotic mango twist. Are you up for this cooking challenge? Surprise all your guests with this mouth-watering recipe!
45 min (+ allow to stiffen for 4h)
500 g flour
250 g butter (cubed, at room temperature)
180 g Zùsto
2 vanilla pods
2 egg yolks
Pinch of salt
6 gelatine sheets
700 g low fat fromage frais
10 tbsp Zùsto
1 vanilla pod
100 ml mango juice
200 ml cream
2 gelatine sheets
200 ml mango juice
Fresh mango pieces (approx. 20 g)
Place the butter and salt in the mixing bowl of your food processor and combine at moderate speed.
Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds to the mixture.
Add one full egg and two egg yolks and mix well until smooth.
Mix the Zùsto with the flour.
Add half of the flour and Zùsto mixture to the egg mixture.
Knead briefly at moderate speed, then add the rest of the flour mixture.
Gradually increase to a faster speed until a ball of dough forms.
Remove the dough from the mixing bowl and briefly knead by hand.
Allow the dough to rest for an hour in the fridge.
Steep 6 gelatine sheets in cold water for the filling.
Combine the low fat fromage frais with the Zùsto.
Cut the vanilla pod in two lengthwise and scrape out the seeds.
Fold the seeds into the fromage frais.
Heat 100 ml of mango juice. Squeeze the water out of the gelatine sheets and dissolve them in the juice.
Remove from the heat, add the remaining juice and slowly stir into the cheese mixture. Allow to set slightly.
Meanwhile, whip the cream. Then fold it into the cheese mixture.
Pour the filling over the base and smooth out the surface.
Allow to set for at least 3 to 4 hours in the fridge.
Soak the gelatine in cold water.
Heat a small quantity of mango juice. Squeeze the water out of the gelatine sheets and dissolve them in the juice.
Add the rest of the juice and set aside to cool.
Carefully pour over the cheesecake and refrigerate for a little long.
|Nutrition per serving||Per 100 g||Per serving|
|Energy (KJ/kcal)||965.5 / 230.6||2302.7 / 550|
|Of which saturates (g)||8.6||20.53|