Mango Cheesecake

This baked mango cheesecake is creamy, light and super delicious. Perfect dessert for dessert for summer days. If you like mango, you will love this cheesecake!

Ingredients:

For the crust:

• 200g Graham crackers/biscuits
• 6 tablespoons (90g) Malted butter
• 1 tablespoon Milk

For the cheesecake:

• 3½ cups (800g) Cream cheese
• 1 cup (200g) Sugar
• 3/4 cup (180g) Mango Puree
• 4 Eggs
• 1 teaspoon Vanilla extract
• 1/4 cup (60ml) Heavy cream
• 1/2 cup (115g) Sour cream
• Orange/lemon zest
• 1½ tablespoons Cornstarch

For topping:

• 2 Mangos, cubed
• 1 tablespoon Sugar
• 1½ tablespoons Cornstarch
• 1/4 cup (60ml) Water

Directions:

1. Make the crust: Preheat oven to 325°F (160°C).

2. In a food processor crush cookies into fine crumbs. Add melted butter, milk and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.

3. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.

4. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-55 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.

5. Make the topping: place all ingredients into a saucepan and cook until thickens, about 4-5 minutes. Turn the heat off and allow to cool.

6. Spread the topping over the cheesecake. Refrigerate until ready to serve.