For the crust:
- 200g digestive biscuits. You may also use regular biscuits instead of digestive biscuits which may result in minor changes to the texture and flavour
- 100g unsalted butter (melted)
For the filling:
- 600g cream cheese (softened)
- 150g caster sugar. You can also use regular sugar which you may need to mix longer to ensure it dissolves properly
- 3 large eggs
- 1 teaspoon vanilla extract
- 200g mango puree
For the topping:
- 1 ripe mango peeled and sliced.
- 1 tablespoon lemon juice
- 2 tablespoons caster sugar
- Preheat the oven to 160°C. Grease a 20cm springform cake tin. If you do not have a springform cake tin any cake tin will do. Line the tin with parchment paper to easily lift the cake out when it is done.
- Crush the digestive biscuits in a plastic bag using a rolling pin, or in a food processor, until they form fine crumbs.
- Mix the melted butter into the biscuit crumbs until well combined. Press the mixture into the base of the prepared cake tin.
- In a large mixing bowl, beat the cream cheese and caster sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mango puree.
- Pour the mixture over the biscuit base and smooth the surface with a spatula.
- Bake the cheesecake for 45-50 minutes, or until set around the edges and slightly wobbly in the centre. While the ideal temperature to bake would be 160°C (325°F). It’s always a good idea to keep an eye on your cheesecake while it’s baking and adjust the temperature or time if necessary to achieve the desired consistency.
- Leave the cheesecake to cool to room temperature, then chill in the fridge for at least two hours.
- To prepare the topping, place the sliced mango, lemon juice, and caster sugar in a small saucepan. Heat gently until the sugar has dissolved and the mango is slightly softened.
- Spoon the mango topping over the chilled cheesecake and serve. Enjoy!
Recipe by: Shobha Ramkumar