Recipe MANGO CHEESECAKE WITH CASHEW NUT CRUST

To prepare this dish

Ingredient list: Cashew nut base
90 g Elle & Vire gourmet butter 82% fat
500 g cashew nut
200 g brown sugar; Mango cream cheese
215 g fine sugar
100 g eggs
175 g mango puree
200 g Excellence whipping cream 35% fat
1000 g Original american cream cheese 34% fat; Chocolate shortbread
245 g flour
135 g almond powder
135 g sugar
4 g baking powder
30 g cocoa powder
265 g Elle & Vire gourmet butter 82% fat

Elle & Vire products used: Elle & Vire gourmet butter 82% fat; Excellence whipping cream 35% fat; Original american cream cheese 34% fat

1
Cashew nut base

Mix all ingredients together in the food proces- sor. Place the mixture on a tray and bake at180°C (356 °F) in a fan oven for a few minutes until golden brown. Leave to cool, then crumble the dough and form a base in greased ring moulds, pressing down the crumbs.
2
Mango cream cheese

Mix together cream cheese and caster sugar. Add the eggs, then the Elle & Vire Excellence Whipping Cream and mango puree. Transfer the mixture to a pastry bag and pipe out over the cashew nut base in the ring mould. Bake in a fan oven at 160°C (320 °F) for 40 minutes.
3
Chocolate shortbread

Mix in the ingredients until you obtain a smooth chocolate shortbread dough. Place in the fridge. Roll out the dough until it is about 3 mm thick, shape into 4 cm squares and bake in a fan oven at 180°C (356 °F).
4
Finition

Turn out the cheesecakes from the moulds, place the chocolate shortbread around the cheesecake and top with fresh fruits.