Cookies, meringue, chocolate flan, apple pie… Each Christophe Michalak recipe is an ode to gluttony. And it is not because he is one of the best pastry chefs in the world that his recipes are inaccessible to aspiring cooks. Quite the contrary. And he proves it to us every time on his Instagram account, where he regularly shares his best desserts with his followers. An express preparation, a few ingredients, often unearthed in his cupboards and the chef works wonders. Among his recipes that seduced us: the cheesecake accompanied by a brunoise of mango and passion fruit. To succeed, the chef has a trick: slow cooking in the oven over very low heat. ” I love baked cheesecake as soft as an egg cream, this is the ultimate secret to getting the best out of cheesecakes », Confides Christophe Michalak. And for ” easier digestion », The famous pastry chef opts for a version without flour and without crumble. ” Very simple, all good “.

Here is the recipe for cheesecake, mango and passion fruit brunoise, by Christophe Michalak:

Ingredients:

  • 300 g of cream cheese or mascarpone or heavy cream
  • 300 g of whipping cream at 30% fat
  • 2 eggs
  • 100 g of caster sugar
  • 5 g of cornstarch

For the brunoise:

  • A mango
  • 2 passion fruit
  • A lime zest

Preheat the oven to 120 ° C (hot air).
In a salad bowl, pour 300 g of cream cheese or the mascarpone or heavy cream. Add a pinch of salt, if you don’t have cream cheese. You can also make half cream cheese and half fromage blanc for extra lightness. Add the whipping cream, the eggs, the caster sugar, the cornstarch. Mix everything and pour the preparation into a dish.
Bake for 1 hour 30 minutes. When the cream shakes, take the dish out of the oven and place it on a work surface. Leave to stand for 1 hour at room temperature, then 3 hours in the refrigerator.

Make a brunoise with the fruit: cut the mango and the passion fruit into 2 mm cubes, add the lime zest, mix the whole gently. Arrange on the cheesecake.

Recipe by Christophe Michalak, unveiled on the chef’s Instagram account and written by femina.fr, reproduction prohibited

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