4 people
10 min
Ingredients
- 200 g of Speculoos biscuits
- 80 g unsalted butter
- 600 g of Philadelphia cream cheese
- 10 cl of water
- 100 g caster sugar
- 2 gelatin sheets
- 200 g de white chocolate
- 30 cl of whipping cream
- 1/2 ripe mango
- 50 g of mango coulis
- Some blueberry
- 1 tablespoon icing sugar
Preparation
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Line the inside of a cheesecake mold with a rhodoid sheet.
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Soak the gelatin sheets in a large bowl of cold water
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Place the biscuits in a freezer bag and with a rolling pin, reduce the biscuits into pieces.
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Melt the butter and add it to the biscuits.
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Spread this mixture over the springform and tamp well. Keep in the fridge.
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Mix the sugar with water in a saucepan, until it boils.
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Add the gelatin sheets and stir vigorously with a whisk.
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Let cool a few minutes and then add to Philadelphia cheese.
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Beat again until you get a smooth mixture.
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Spread the mixture in the springform over the speculoos and refrigerate for 12 hours.
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Carefully remove the rhodoid sheet.
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Garnish with mango coulis, fresh mango, blackberries and speculoos biscuits sprinkles.
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Sprinkle with icing sugar;
