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finished cheesecake

Brillat-Savarin cheesecake with mango coulis

Have a glass of bubbles with this cake, a brilliant match!
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course baking, Desserts
Cuisine French
Servings 4 people
Calories 653 kcal

EQUIPMENT (click pictures for details)

Silicone mold
Baking tins


For the crumble base

  • 35 gr caster sugar
  • 35 gr dark brown sugar
  • 35 gr all-purpose flour
  • 35 gr almond powder
  • 60 gr butter diced
  • ½ tsp vanilla powder

For the cheesecake

  • 310 gr Brillat-Savarin
  • 50 ml cream
  • 50 gr caster sugar
  • 3 pcs whole eggs
  • 2 pcs egg yolks
  • ½ tsp vanilla powder
  • 1 tsp candied orange peels (optional)
  • pcs Grated orange, lemon, lime zests

For the coulis

  • 300 gr mango puree
  • 6.5 gr softened gelatin sheet (2.5 pcs)


Make the crumble

  • Combine all dry ingredients for the base and work the butter into the mixture by hand until it forms coarse crumbs.
    crumble ingredients
  • Bake the crumble mix at 160°C for 12-15 minutes.
  • Use a spatula to crush and mix the crumble while cooling. Set aside.
    baked crumble

Prepare the cheesecake

  • Mix all ingredients in a blender.
    ingredients cheesecake
  • Pour the cheesecake mix into a (silicone) mold and bake at 110°C for about 60 minutes.
    pour cheesecake in mold
  • Remove the baked cheesecake, allow it to cool and then freeze.

Finish the cake

  • Warm the mango puree over medium heat and stir in the softened gelatin sheets.
  • Unmold the frozen cheesecake, place on a wire rack and pour the warm mango coulis over it. It will set immediately once it comes in contact with the frozen cake.
    finished cheesecake 2

Nutrition for 1 portion

Calories: 653kcalCarbohydrates: 50gProtein: 20gFat: 43gCholesterol: 103mgSodium: 642mgFiber: 2gSugar: 40gVitamin A: 1991IUVitamin C: 27mgCalcium: 199mgIron: 1mg
Keyword brillat-savarin, cheese cake, mango
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