A new recipe this morning features this delicious no-bake cheesecake! Well, almost, you just need to prepare a custard. That's the only technical aspect of the recipe.
This dessert is perfect anytime, as you can adapt the fruit you serve it with to suit your mood or the season. This recipe is truly chameleon-like.
It is advisable to make this recipe the day before to allow enough time for the cake to set in the cold.
I advise you to use a dessert ring placed on your serving dish or on a cardboard cake base and to line it with a sheet of rhodoid (a plastic strip found around desserts and which allows for perfect unmolding).
Custard: A basic sweet sauce, its difficulty lies in the fact that cooking must not exceed 85°C or you risk having a sort of scrambled egg. Two solutions: either invest in a cooking thermometer, or stop cooking as soon as the custard begins to simmer.
Ingredients (for a 10 to 12 slice cheesecake)
- 200 g of speculoos (Belgian spiced biscuits)
- 80 g of softened unsalted butter
- 3 egg yolks
- 100 g of sugar
- 250 ml of milk
- 10 ml vanilla extract
- 4 sheets of gelatin
- 200 g cream cheese (Philadelphia type)
- 200g Greek yogurt
- 1 bag of frozen mangoes
- 1 lime
- 1 cup orange juice (if needed)
Preparation
- Let the mangoes defrost to make the coulis.
- Crush the speculoos cookies using a small food processor. Add the softened butter and continue mixing in the food processor.
- Spread the speculoos/butter mixture into the acetate-lined mold or circle. Press down firmly with the back of a spoon. Refrigerate.
- Rehydrate the gelatin leaves in a bowl of cold water.
- In a mixing bowl, beat the egg yolks with the sugar until pale.
- Meanwhile, bring the milk and vanilla to a boil in a saucepan.
- Gradually pour the hot milk onto the egg/sugar mixture, whisking constantly.
- Pour everything back into the pan and cook until it reaches 85°C or stop as soon as it starts to simmer.
- Squeeze out the gelatin and add it to the hot custard.
- Add the cream cheese and Greek yogurt. Mix with a hand mixer until smooth.
- Pour this mixture over the speculoos base in the mold. Let it set in the refrigerator for at least 4 hours, ideally overnight.
- Blend the thawed mangoes with the lime juice in a blender until smooth. Add a little orange juice if necessary to adjust the texture.
- Carefully remove the ring and acetate. Cover the cheesecake with mango coulis. Serve and enjoy!
