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

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 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!

Preparation time: 20 minutes

Cooking time 45 minutes

Rest time: 4 hours

Total time 5 hrs 5 mins

Cooking method: Traditional

Difficulty: Beginner

Servings: 6

Special diet: suitable for gluten-free diet

Ingredients

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