American cheesecake is a true dessert icon in the United States, and it's actually my favorite dessert. This gluten-free recipe replaces the traditional cookie crust with a version suitable for those with intolerances. I deliberately lightened the filling by replacing half of the “philadelphia” cheese with cottage cheese, but for a traditional version, you can use only cream cheese. This cheesecake is easily prepared with a few basic ingredients but still requires a significant resting time before being enjoyed. Discover here the gluten-free version which will appeal to all gourmets, intolerant 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

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• For the base:

• 150 g of gluten-free biscuits (I didn't have any but I mixed some crackers with nuts and a little sugar)

• 50 g melted butter

• For the garnish:

• 200 g fresh cheese (Philadelphia type)

• 200 g cottage cheese (drained)

• 100 g of sugar

• 2 eggs

• 100 ml fresh cream

• 1 tsp vanilla extract or lemon zest

• For the grout:
• 1 mango
• 2 passion fruits (or frozen passion fruit cubes like at Picard)
• 1 Tbsp cornstarch
• 1 Tbsp sugar (Optional)
• 2 Tbsp 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 mold to form the base and refrigerate for 15 minutes.
   
3. In a salad bowl, whisk the cream cheese and the drained white cheese with the sugar until you obtain a smooth texture. Incorporate the eggs one by one, then add the cream and vanilla extract.
4. Pour the filling onto the base and bake for 45 minutes. Let cool to room temperature.
5. While the cheesecake is baking, prepare the mango-passion fruit coulis: Cut the mango into small cubes and put it in a saucepan with the flesh of 2 passion fruits. Add a little sugar according to your taste (I used a tablespoon). Cook for 2 or 3 minutes then mix with a hand blender. Dissolve a tablespoon of cornstarch in 2 tablespoons of cold water and add to the fruit puree. Mix constantly until the coulis thickens (about 5 minutes). Let cool then pour over the cheesecake.
6. Refrigerate for at least 4 hours (ideally overnight).
   

Note

There was no mango-passion coulis left, so I prepared a light dessert, fromage blanc on mango-passion coulis.

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

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