Tag Archives: Sablés Bretons

Passion fruit cheesecake and mango coulis

This recipe comes from Christophe Michalak’s Cookbook “Les desserts qui me font craquer”, which could be (loosely) translated as “The desserts that make me tick”. Who is Christophe Michalak you may ask? He’s a very talented French celebrity patissier and a bit of a heartthrob too so his books are litterally flying off the shelves over there and his recipes are often going around the French blogosphere. Having mango and passion fruits, this recipe was an obvious one to try (and my husband seems to have a weakness for cheesecakes). The secret of this recipe, says Christophe Michalak, is in its cooking. The oven must be very low (85C) and the cheesecakes must still have a slight wobble, like a creme caramel. My oven not being the sophisticated type, it only show 75C, then 110C so I had to guesswork the 85C mark. I must have missed it because no wobble for me! Ah well, it was still yummy and even better the next day…

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Source: Les desserts qui me font craquer, from Christophe Michalak

Ingredients

265g Philadelphia
80g caster sugar
5g plain flour
1 egg
1 egg yolk
20g creme fraiche
2g gelatine leaf
50g passion fruit juice (you need about 4 or 5 passion fruits – choose them wrinkly as this means they are ripe!)

Sablé Breton (shortbread)
Recipe by Christophe Felder

3 egg yolks
130g caster sugar
150g softened butter
200g plain flour
1/4 tsp sea salt
1 tsp baking powder

Topping
1 mango
1 lime (zest only)

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Method

  1. The day before: make the shortbread. Place the butterfly whisk in the TM bowl and add the egg yolks and sugar. Whisk 1min30/speed 4.
  2. Remove the butterfly whisk and add the softened butter. Place a sieve on top of the bowl and weigh the flour. Add the salt and baking powder and sieve in the mixture into the TM bowl.
  3. Lock the lid and press the Turbo button, leaving it pressed for 3 seconds. Check that all the flour is mixed in. If not, scrape down the sides and turbo another second.
  4. Tip out the mixture using your spatula into a bowl and cover with cling film. Refrigerate for 2 hours.
  5. While the shortbread is resting in the fridge, make the cheesecake mixture: clean the TM bowl and place the Philadelphia and the creme fraiche in it.
  6. Add the egg yolk, sugar and flour. Mix for 10 sec/speed 6. Leave in the bowl while doing the next steps.
  7. Place the gelatine leaf in cold water.
  8. Scoop out the flesh out of 4 passion fruits. Sieve the flesh and scrape with a spoon  to extract the juice (you will need a few minutes to get most of the juice out). Measure out 50g and if you have too much, reserve for the mango purée later on.Cheesecake_004
  9. Drain the gelatine and press in your hand to remove the excess water and add to the juice.
  10. Heat the juice in the microwave for a few seconds until the gelatine is melted. Mix well with a spoon and leave to cool for a few minutes.
  11. Turn the Thermomix on speed 3 and pour the juice through the hole in the lid on the running blades. Stop when the juice is mixed in.
  12. Tip out into small ramequins (buttered and with a disc of baking paper at the bottom) or silicone moulds. I used muffin silicone moulds 5cm diameter and 4cm high. I filled 6 moulds with the mixture.
  13. Bake in a preheated oven at 85C for 40 minutes.
  14. Leave to cool and place in the freezer for silicone or the fridge for ramequins for a few hours to set.
  15. Take out the shortbread dough from the fridge and preheat the oven at 180C.
  16. Roll on a floured surface to about 1/2 cm thick.
  17. Cut out rounds (the size of the ramequin/mould) using a cookie cutter.

    I had the shortbread too close to each other so they ended up touching while cooking. Make sure you leave enough space between them as they really take their ease while cooking!

    I had the shortbread too close to each other so they ended up touching as they cooked. Make sure you leave enough space between them as they really take their ease while cooking!

  18. Place on a baking tray covered with baking parchment (leave quite a lot of space between them because they will expand while cooking).
  19. Bake for 15 minutes. Take out of the oven and use the same cookie cutter to cut the shortbread while it’s still hot. Don’t try to lift the cooked shortbread as it is still too soft to handle! Just leave the cut and let it cool down, you will be able to lift the shortbread when it’s completely cold and hardened. This will guarantee the shortbread will be exact size you need to match the cheesecake.

    This is the shortbread once cooled that I had cut using the same cutter as prior to cooking. I left them cool down before handling them. They turned out beautifully and neatly cut!

    This is the shortbread once cooled that I had cut using the same cutter as prior to cooking. I left them cool down before handling them. They turned out beautifully and neatly cut!

  20. Store the cold shortbread in an airtight container. You will have plenty leftover to eat with your tea or coffee!
  21. The next day (or when the cheesecake is set or frozen), take out of the fridge/freezer and unmould onto the cut out shortbread.Cheesecake_005
  22. Leave to rest in the fridge until completely thawed (about 3 hours) or you can go to the next step if it’s not frozen.
  23. Cut the mango dices: cut the 2 sides of the mango using a sharp knife (the longer sides where there is no stem). Using a paring knife, score the flesh to mark small dices. Don’t cut through the skin. Then, cut along the skin to free the dices. Set aside.Cheesecake_006
  24. Peel and use the remaining mango flesh around the stone to make the mango purée. Place the mango chunks into the TM bowl (if you had leftover passion fruit juice, add it in also) and mix for 30 sec/speed 6. Stop and scrape down half way through. Continue mixing at speed 6 until you have a smooth purée. Tip out and reserve.
  25. To serve, place the cheesecake on a serving plate. Spoon some mango purée on top and sprinkle some mango dices. Zest some lime on top and serve.

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