17 May 2019

person 4 people
time 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

  1. Line the inside of a cheesecake mold with a rhodoid sheet.

  2. Soak the gelatin sheets in a large bowl of cold water

  3. Place the biscuits in a freezer bag and with a rolling pin, reduce the biscuits into pieces.

  4. Melt the butter and add it to the biscuits.

  5. Spread this mixture over the springform and tamp well. Keep in the fridge.

  6. Mix the sugar with water in a saucepan, until it boils.

  7. Add the gelatin sheets and stir vigorously with a whisk.

  8. Let cool a few minutes and then add to Philadelphia cheese.

  9. Beat again until you get a smooth mixture.

  10. Spread the mixture in the springform over the speculoos and refrigerate for 12 hours.

  11. Carefully remove the rhodoid sheet.

  12. Garnish with mango coulis, fresh mango, blackberries and speculoos biscuits sprinkles.

  13. Sprinkle with icing sugar;


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