Mango Cheesecake

Making the recipe

For 30 pieces

  • PASSION FRUIT CHEESECAKE (70G PER MOLD)

    Ingrédients

    Cream cheese – 1180 g
    Sugar – 360 g
    Flour – 15 g
    Whole eggs – 270 g
    Egg yolk – 45 g
    Crème fraîche – 88 g
    Gelatin mass – 65 g
    Frozen puree without added sugar Passion fruit – 215g

    Mix the cream cheese with sugar and vanilla using a whisk.
    Slowly add the whole eggs and egg yolk.
    Once combined, add the crème fraîche.
    Bake at 92°C for 32 minutes.

Les vergers Boiron Tom Coll

Tom COLL

Tom Coll is a renowned French pastry chef, currently Executive Pastry Chef at the Burj Al Arab Jumeirah in Dubai, one of the world’s foremost hotels.

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