CHEESECAKE a la MANGUE Sans CUISSON - Insert fruits frais - RECETTE facile

Dear subscribers, I am happy to meet you again today for a new video, which will be once again fruity, since we are going to make a cheesecake with mango. We are going to insert it to make a small variation of fresh mangoes. You will see, it will bring a lot of lightness to this dessert, which is still quite consistent, it must be said. On the other hand, I am telling myself that I would need someone in the kitchen to help me a little bit. Ah, I have an idea. Ok, if I understood correctly, I am here to wash you, right? Yes, that's exactly it, in fact. Only if I can taste at the end. So, we will continue the recipe as we had planned. So it will be a base of small butter that we will crush with butter. You will see, we will reconstitute a very crispy base. Then we will have our cheesecake device, the insert of fresh mango cubes, and then we will make a small decoration with a mango jelly that will cover the surface. We don't touch it, it's not very nice to put it on. Well, let's go, we'll meet right away for the reading of the ingredients and the recipe in video and in detail. For the base of our cheesecake, 160 g of small butter type biscuits and 80 g of butter. For the cheesecake device and its insert, 300 g of fresh cheese type Saint-Moray or Philadelphia, 250 g of whole cream, 60 g of mango jelly, 70 g of sugar, 2 sheets of gelatin and for the insert, 300 g of fresh mango cubes. For the mango jelly, 150 g of mango jelly and a half sheet of gelatin. And for the decoration of our cheesecake with mango, a few cubes of fresh mango and then caramel decorations that you can make yourself thanks to my technical tutorial called how to make caramel decorations. The link will be displayed in the info bar. First of all, a few small clarifications. So already that we use a 20 cm diameter circle. If you don't have a circle, you can use a mold. It will be much more practical for unmolding. So we're going to put it inside in the circle of the rhodoïd. It is this small plastic film that you can find of different sizes. You will find it very easily on the net, it is very practical, it facilitates unmolding and it makes cakes that are much prettier afterwards. So we're going to place it directly on its presentation plate because then we won't be able to handle it too much. Once this is done, we can start our recipe. So to start, we are going to melt our butter in a saucepan to obtain a liquid butter. And then we are going to crush our small butter. So know that I chose small butter because I don't like speculoos too much, but you can use speculoos biscuits, Breton sablés, anything that is dry. So we are already going to crush them roughly. And then we are going to place them in a freezer bag. You can also mix them in a small mixer. So make sure it is well closed on one side. And then we are going to really crush with the pastry roller. So once the powder is obtained, we are going to pour it into the initial bowl. A nice powder of small butter. And then we are going to come and get our melted butter and add it to this powder. So we pour it completely. And then with our spoon, we are going to mix the melted butter with the powder of small butter. The biscuit. Here, look at this mixture that is really very sandy. At the same time, we feel that if we press with the spoon, it will be very compact. This is the goal. And there we get our presentation dish. We are going to be able to pour the whole of the little preparation and we are going to crush it at the bottom. So to crush, you can take the back of the spoon or you can use the bottom of a glass if it is very flat. In general, with the back of the spoon, it is already good. The most important thing is to have something very flat and that it is not thicker on one side than on the other. In the middle. Make sure to even out. The bottom of our cheesecake is already finished. We just have to spend at least 30 minutes in the refrigerator so that the butter hardens and solidifies our biscuit. So let's go, we're going to start our recipe. We will start right away by rehydrating our two sheets of gelatin in very cold water for about 10 minutes. So during this time, we are going to prepare our mango coulis in a small saucepan, mixed with the sugar and we are going to heat it very slowly. You can buy the mango coulis ready-made, I found it at the pastry shop, you will find coulis of several types of fruit, it is very practical. And then we will be able to integrate our squeezed gelatin sheets when they are well softened. So while our mango coulis is heating and our gelatin sheets are softening, we will directly place our fresh fruits on the base of our cheesecake, that is to say the small butter biscuits. So a simple little precaution to take, I advise you to avoid placing the fruits all the way to the edge of the circle. We will leave about 2 cm all around the circle without fruit so that when we unmold, the fruits do not fall all alone. Let's try to be as regular as possible. The gelatin sheets are well softened and the preparation of the mango coulis sugar is very hot. We will be able to squeeze our gelatin sheets and add them directly to the hot preparation. It will melt instantly. We will let this preparation cool down and during this time we will beat the samoray in an electric whisk. So our samoray, we are going to put it in a chicken coop. So you can also use Philadelphia, no problem. As you can see, the samoray has softened well. The goal of whisking it like that with an electric whisk is just to relax it so that it mixes better with the rest of the preparation. We will let our mango coulis cool down before adding it to the samoray. Our coulis has cooled down well. Look, we can see that it is starting to freeze slightly. It is soft. There it is perfect, it is the gelatin that has its effect. We will now add it to the samoray that we whisked beforehand. And then we will add a little electric whisk to integrate it well. And then we will whip our whipped cream, but it must remain soft. Make sure it is not too hard. The whipped cream is well whipped. We will be able to add it to our samoray-mango coulis mixture. So we can help ourselves a little with the electric whisk, but especially at first speed and not very long. Once the biggest part of the mixture is done with the electric whisk, we can finish quietly with the maryse to recover well on the walls of the bowl and in the bottom. We will bring our circle closer and we will be able to place the preparation there, starting with the edges where we did not put fruit. This will prevent the fruit from being pushed outwards if we start in the middle. We make sure that there are no air bubbles, so as to avoid when we remove the rhodoïd and that there are no holes on the side of the cake. And then we finish in the middle. Then, with a beveled spatula, we smooth the preparation. We will put this preparation in the refrigerator for at least 2 hours to harden the cheesecake device, before making our mango jelly that we will pour on the surface. Now moving on to the last step of our recipe, the making of the mango jelly. So we are already going to soak our gelatin sheets in cold water for about ten minutes. And during this time, we are going to heat our mango jelly in the pan. The jelly is hot, the gelatin is well melted, we will be able to dilute it and add it to the jelly. So as usual, it will melt instantly under the effect of heat. We mix it well. Then we will let it cool for about ten minutes to a quarter of an hour. And then we will pour it directly on the surface of our cheesecake. The preparation is warm. So I get my cheesecake that was in the refrigerator and I will pour the cooled jelly directly on it. Then we will spread it gently so that it covers the entire surface. And we put it back in the refrigerator for another two to three hours to let it solidify before moving on to the unmolding step. After rest, it is time to finalize our recipe. I took my cheesecake out of the refrigerator, it seems to be really well taken. We will be able to remove its circle and I have already prepared the decoration elements. So I remind you that we are going to add small cubes of fresh mango, the small caramel decorations that we made beforehand. Do not forget that you can find the technical recipe for this tutorial to make them yourself very easily on my channel and also in the info bar I will put the link so that you can find the link. And it will also appear at the top of this screen. So I also had, it was not planned, but I have a few small sheets of fake leaves that we can add to make a little more color. We can remove the circle and then we will remove the erodoid that we had placed around it, trying not to damage our cheesecake. Then we will add the decorations. And then to give it a little volume, we will add our little caramel decorations. Dear subscribers, we have come to the end of this video. I took a lot of pleasure in making it for you, to do a little editing, a little more complicated than usual because it is my second passion, video editing. And as for me, I will see you in other videos very very quickly. And don't forget to share it, to subscribe if you haven't already, to put a lot of thumbs up and comments just below the video. Bye bye, stay with me because right after I'll show you the cut of our cheesecake with mango. Kisses!