American cheesecake is a true dessert icon in the United States, and it's actually my favorite. This gluten-free recipe replaces the traditional biscuit crust with a version adapted for those with intolerances. I've intentionally lightened the filling by replacing half of the Philadelphia cream cheese with fromage blanc, but for a traditional version, you can use only fromage blanc. This cheesecake is easy to make with just a few basic ingredients but still requires a significant resting time before serving. Discover the gluten-free version here that will delight all food lovers, whether they have an intolerance or not!

Gluten-free cheesecake with mango passion fruit coulis, United States.

UNITED STATES

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Preparation time 20 mins Cooking time 45 mins Rest time 4 hrs Total time 5 hrs 5 mins

Difficulty: Beginner Servings: 6 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Servings

• For the base:

• 150g of gluten-free biscuits , but I blended some crackers with nuts and a little sugar)

• 50g of melted butter

• For the garnish:

• 200g of cream cheese (like Philadelphia)

• 200g of cottage cheese (drained)

• 100 g of sugar

• 2 eggs

• 100 ml of fresh cream

• 1 teaspoon of vanilla extract or a lemon zest

• For the coulis:
• 1 mango
• 2 passion fruits (or frozen passion fruit cubes like those from Picard)
• 1 tablespoon of cornstarch
• 1 tablespoon of sugar (Optional)
• 2 tablespoons of water

Preparation

1. Preheat the oven to 150-160°C and line a springform pan with baking paper.
2. Crumble the gluten-free biscuits and mix them with the melted butter. Press this mixture into the bottom of the pan to form the base and refrigerate for 15 minutes.
   
3. In a bowl, whisk together the cream cheese and drained fromage blanc with the sugar until smooth. Incorporate the eggs one at a time, then add the cream and vanilla extract.
4. Pour the filling over the base and bake for 45 minutes. Let cool to room temperature.
5. While the cheesecake is baking, prepare the mango-passion fruit coulis: Dice the mango and place it in a saucepan with the pulp of 2 passion fruits. Add a little sugar to taste (I used a tablespoon). Cook for 2 or 3 minutes, then blend with an immersion blender. Dissolve a tablespoon of cornstarch in 2 tablespoons of cold water and add to the fruit puree. Stir constantly until the coulis thickens (about 5 minutes). Let it cool, then pour it over the cheesecake.
6. Refrigerate for at least 4 hours (ideally overnight).
   

Note

There was some mango-passion fruit coulis left, so I prepared a light dessert, a fromage blanc on mango-passion fruit coulis.

Keywords: Gluten-free cheesecake, mango cheesecake, passion fruit cheesecake

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