• Paysan Breton Recipe •

Lime cheesecake with a mango & passion fruit coulis

Lime cheesecake with a mango & passion fruit coulis
8 people
Cheesecake citron mangue passion sans cuisson

Ingredients

  • 460g Madame Loïk Whipped Soft Cheese with Guerande Sea Salt
  • 120 g Paysan Breton Unsalted Butter
  • 150 g double cream
  • 50 g ricotta cheese
  • 150 g caster sugar
  • 5 sheets gelatine
  • 2 limes
  • 200 g cinnamon biscuits
  • For the coulis:
  • 200 g mango flesh
  • 6 passion fruit
  • 100 g caster sugar
  • 3 cl water
  • 1 sheet of gelatine

Method

  1. Cut the mango flesh into chunks and place in a saucepan.
  2. Add the passion fruit pulp, water and sugar. Cook for 20 minutes over a gentle heat stirring regularly.
  3. Mix until perfectly smooth, strain and add a little water if necessary. Spoon into a glass container and refrigerate.
  4. Place the biscuits in a plastic food bag and crush to crumbs with a rolling pin.
  5. Melt the butter and add the biscuit crumbs. Mix together with your hands.
  6. Place a 30 cm diameter pastry ring on a baking tray lined with greaseproof paper. Tip in the biscuit mixture and press down firmly to create an even base. Refrigerate.
  7. Soften the gelatine leaves in cold water.
  8. Whisk the Madame Loïk Spreadable Cheese with Guerande Salt with the ricotta and double cream.
  9. Add the sugar and the zest and juice of two limes. Whisk.
  10. Dissolve the squeezed gelatine leaves in the microwave in 2 tbsp of water.
  11. Add a tablespoon of the cheesecake mixture to the gelatine, mix, then add this to the cheesecake mixture. Mix together.
  12. Spoon the cream mixture onto the biscuit base. Smooth the top of the cheesecake and refrigerate for 12 hours.
  13. To remove the mould run a knife round the edge of the cheesecake.
  14. Soften the sheet of gelatine for the coulis in cold water. Soften the sheet of gelatine for the coulis in cold water. Warm through the mango and passion fruit coulis and add the squeezed gelatine.
  15. Leave it to cool and spoon over the top of the cheesecake.
  16. Refrigerate for 1 hour.
Paysan Breton tip

The coulis will keep for one week in the fridge. 

If you don’t like tropical fruit, you can make a raspberry coulis instead.

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