1.

Place the butter and salt in the mixing bowl of your food processor and combine at moderate speed.

2.

Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds to the mixture.

3.

Add one full egg and two egg yolks and mix well until smooth.

4.

Mix the Zùsto with the flour.

5.

Add half of the flour and Zùsto mixture to the egg mixture.

6.

Knead briefly at moderate speed, then add the rest of the flour mixture.

7.

Gradually increase to a faster speed until a ball of dough forms.

8.

Remove the dough from the mixing bowl and briefly knead by hand.

9.

Allow the dough to rest for an hour in the fridge.

2.

Combine the low fat fromage frais with the Zùsto.

3.

Cut the vanilla pod in two lengthwise and scrape out the seeds.

4.

Fold the seeds into the fromage frais.

5.

Heat 100 ml of mango juice. Squeeze the water out of the gelatine sheets and dissolve them in the juice.

6.

Remove from the heat, add the remaining juice and slowly stir into the cheese mixture. Allow to set slightly.

7.

Meanwhile, whip the cream. Then fold it into the cheese mixture.

8.

Pour the filling over the base and smooth out the surface.

9.

Allow to set for at least 3 to 4 hours in the fridge.

1.

Soak the gelatine in cold water.

2.

Heat a small quantity of mango juice. Squeeze the water out of the gelatine sheets and dissolve them in the juice.

3.

Add the rest of the juice and set aside to cool.

4.

Carefully pour over the cheesecake and refrigerate for a little long.