Mango cheesecake

Ingredients

Breton galettes

70g Butter 

Method

Roughly crush the biscuits in the mixer.

Add the butter.

Place the mix in a rectangular mould (8 - 17cm diameter, 7cm high) with a removable base and refrigerate.

Pre-heat the oven to 180°C.

Ingredients

300g Cream cheese 

150g Coconut cream 

75g Tate & Lyle caster sugar 

100g Eggs

Method

Separate the egg whites from the yolks.

Beat the cream cheese, coconut cream, sugar and egg yolks together.

Beat the egg whites into firm peaks and blend into the previous mix.

Pour the mix onto the biscuit base in the rectangular mould.

Bake at 180°C for around 40 minutes.

Remove the cheesecake from its mould and cool before preparing the glaze.

Ingredients

400g Boiron mango puree 

2 sheets Gelita Gelatin DE 180

Method

Soak the gelatin in cold water.

Add a little mango puree, previously heated in the microwave.

Add the rest of the mango puree and mix carefully. 

Surround the cheesecake with a Rhodoid sheet, going about 1cm over the edges, and pour the mango puree on top.

Keep it in the fridge until the mango puree sets.

Cut the cheesecake into 6 portions.