Baby Mango Cheescake

BABY MANGO CHEESECAKE

ingredients
for 8 servings

CRUST

8 digestive biscuits
1 tablespoon sugar
¼ cup butter(50 g), melted
CHEESECAKE

3 large mangoes, or 6 small yellow mangoes, peeled & diced
32 oz cream cheese(900 g), at room temperature
1 ¾ cups sugar(225g)
3 large eggs, at room temperature
2 egg yolks, at room temperature
2 lime zests
TOPPING

1 cup sour cream (250 mL)
2 lime juices
1 tablespoon sugar
Nutrition Info
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Preparation
Preheat your oven to 190°C (375°F).
Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
Pour crumbs into a bowl, along with sugar and melted butter and mix
until well combined.
Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a
measuring up to press into the base and partially up the sides. Bake
for 8-10 minutes, until slightly golden. Set aside to cool.
Using a blender, puree mangoes until smooth. Set aside.
In a large bowl, whisk together cream cheese and sugar until smooth.
Add the eggs and egg yolk one at a time until combined. Mix in 500
milliliters (2 cups) mango puree, and lime zest, whisking until
combined.
Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F)
bake for 1 hour.
Remove cheesecake from oven and allow to rest for 15 minutes. Center
will still by jiggly. Increase temperature to 190°C (375°F).
In a small bowl, combine sour cream, 1 tablespoon sugar, and lime
juice. Spread the sweetened sour cream on top of the cheesecake.
Use remaining mango puree to decorate the top. Create your own pattern
of dots, using a toothpick to swirl the pattern.
Return cheesecake to the oven and bake for an additional 20 minutes.
Turn the oven off and allow the cheesecake to cool inside with the
oven door cracked for 1 hour.
Cover the top of the pan with clingfilm and chill overnight in the
fridge before serving.
Enjoy!