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 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!

Preparation time 20 mins

Cooking time 45 mins

Rest time 4 hrs

Total time 5 hrs 5 mins

Cooking method: traditional

Difficulty: beginner

Servings: 6

Ingredients

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 cheesecake