Cheesecake with mango and spiced biscuit

Published on 07/19/2013

  • Cheesecake with mango and spiced biscuit

• 200 g spiced biscuits (“speculoos”)
• 50 g butter (minimum)
• 500 g white cheese
• 4 gelatin leaves
• 3 dl cream
• 50 g powdered sugar
• 2 ripe mangoes
essential oil mandarin

Melt the butter in a small pan on a slow fire. Break the spiced biscuits into pieces and blender it until fine crumbs.

Pour the melted butter in the blender and mix a second time.

Cover the bottom of a scale (or springform pan) with the mixture of spiced biscuit and butter. Make a smooth flat biscuits soil.

Place in the fridge for at least 15 min.

Fill a small bowl with cold water and put the gelatin leaves therein to soften.

Mix the powdered sugar with the white cheese.

Preheat 1/6th part of the cream in a small pan and dissolve the squeezed gelatin leaves in it.

Beat the rest of the cream with a large blender half-stiff.

Put everything together and spray 2 doses essential oil mandarin in the mixture.

Get the scale/spring form with the stiffened spiced biscuit out of the fridge.

Fill it with the white cheese mixture and make a smooth flat surface.

Put in the fridge and let it stiffen up 1 to 2 hours.

Arrange the mango slices on top.