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1
Melt the butter over low heat.
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2
Put the gelatin in cold water to soften it.
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3
In a food processor bowl, mix the speculoos and melted butter into a thick paste.
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4
Pour this mixture into a 20 x 20 centimeter square frame placed on a baking sheet lined with parchment paper.
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5
Tap with the back of a spoon, and smooth the bottom with a spatula. Keep cool.
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6
Whip up the liquid cream until stiff. Set aside.
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7
In a bowl, whisk the sugar and eggs with an electric whisk to get a frothy mixture. Grate the lemon zest, and scrape the vanilla seeds.
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8
Add them to the the egg and sugar mixture, and then add the Brillat Savarin cheese.
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9
Whisk on medium speed.
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10
Squeeze the lemon juice, and heat in a small saucepan.
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11
Squeeze the gelatin, and let it melt in the pan.
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12
Add to Brillat Savarin and beat at high speed.
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13
Using a spatula, stir gently the whisked cream into this mixture . When the mixture is well blended, pour it over the speculoos base.
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14
Leave a 5 millimeter space at the top of the frame for the icing.
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15
Refrigerate for at least 2 hours.
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16
Mango Passion Fruit Icing Preparation:
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17
Soften the gelatin in cold water. Heat 1/3 of the juice in a saucepan. Squeeze the gelatin, and let it melt in the pan.
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18
Add the remaining juice.
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19
Remove from heat, let cool down to warm, and pour this mixture over the cheesecake (it should not be too hot so as not to spoil the cream).
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20
Let cool for at least 30 minutes before serving.
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21
Mango Puree Preparation:
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22
Peel the mango, cut it into chunks, and mix them in a blender with the sugar and lime juice. Set aside in the refrigerator.
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23
Using a sharp knife, carefully unmold the cheesecake.
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24
To cut the cake, run your knife under hot water each time for a cleaner cut.
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25
To serve, place a piece of cheesecake on each plate, and a little bit of mango puree.
