Baked Mango Cheesecake

Mango Filling Ingredients (Stir well)

• 250 gr Ripe Mango Flesh
• 1 Tbsp Lemon Juice
• 30 G Sugar

Crust Ingredients (Grind)

• 200 Gr Digestive Biscuits
• 70 Gr Liquid Butter

Cheesecake Ingredients

• 700 gr cream cheese, room temperature
• 250 ml sour cream, room temperature
• 200 gr sugar
• 2 tbsp lemon juice
• 4 tbsp cornstarch
• 1/2 tsp salt
• 4 eggs

How to make

• 1. Preheat the oven to 160°C from top to bottom. Prepare a round baking pan (22cm). Cover all sides of the pan with 2 sheets of aluminum foil. Prepare a large and deep baking tray.
• 2. Pour the crushed crust material into the bottom of the pan. Press and compress.
• 3. Make the cheesecake dough. In a bowl, mix cream cheese and sour cream until smooth. Add sugar, cornstarch and salt. While still mixing, add the eggs one at a time until well combined, but not overmixed.
• 4. Add 3/4 of the Mango Filling to the cheesecake mixture. Stir well.
• 5. Pour 1000 ml of hot water into the baking tray in the oven (for roasting with the double boiler / au bain marie method).
• 6. Pour 3/4 of the cheesecake batter over the crust. Smooth the surface. Carefully place the pan on the baking tray filled with water. Bake for 40 minutes.
• 7. Remove the pan from the oven. Pour the remaining cheesecake batter into the pan. Smooth the surface. Add the rest of the Mango Filling, then make a pattern according to taste.
• 8. Return the pan to the oven and bake for another 20 minutes / until just set. Turn off the oven. Remove the pan from the oven.
• 9. Let the cheesecake cool for 30 minutes at room temperature. With a knife, gently remove the sides of the cheesecake, so that the cheesecake does not crack.
• 10. Store in the refrigerator for at least 4 hours / overnight.

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