Baked Mango Cheesecake

Ingredients

For The Cheesecake Base

• 20 parle G biscuits or 7-8 graham cracker sheets
• 2 tablespoon butter

For the Mango Cheesecake Filling

• 16 oz(~400g) cream cheese
• 2 large eggs
• 3 tablespoon (~30g) sour cream
• 2 tablespoon corn starch
• pinch salt
• ½ cup (~114g) granulated sugar
• ¾ cup (~190g) mango puree canned or fresh, plus extra 2-3 tablespoon for decorating
• ¼ teaspoon vanilla extract or pinch of cardamom or saffron

Direction

Make The Cheesecake Base

1. Line a non-stick 7 inch springform pan with parchment sheet. Wrap the springform pan all around in 3 layers of aluminum foil to prevent water from seeping.
2. Add parle G biscuits to a food processor jar fitted with a metal blade. Pulse 6-7 times or until the crumb mixture starts resembling sand. 
3. Place the crumbs to a bowl and add the melted butter. Mix thoroughly. 
4. Press down the crumbs on the bottom of the pan.  I use a vegetable masher to press down, a flat bottom cup or back of a spoon would work too. Let stand.

Make The Mango Cheesecake Filling

1. Thoroughly clean the jar and blade of the food processor and remove all the crumbs from it. Dry the jar completely before starting to make the filling.
2. Make the cheese filling using one of the below methods
3. Add all the listed cheese filling ingredients except mango puree at first. Blitz the processor a few times(8-10) to make a smooth filling. Open the lid, scrap down using a soft spatula if needed. Add the mango puree. Blitz to combine. Your cheesecake filling is ready!
4. Instructions For stand or Hand Mixer – If you are using hand or stand mixer, in a large bowl, beat softened cream cheese and sugar together for 2 minutes.
5. Then add the corn starch, eggs, vanilla, sour cream and mango puree. Beaton low speed for no more than 1.5 to 2 minutes to get a smooth filling else egg will start whipping up and the cheese filling will get airy.
6. Strain the mango cheesecake filling using a sieve to make sure its super smooth.

Assemble, Bake & Chill the Mango Cheesecake

1. Preheat oven to 400F. Put enough water to boil in a kettle or over stove. 
2. On top of the biscuit base, pour the cream cheese mixture. Carefully, level using a spatula into an even layer Tap the cake pan a few times on the kitchen counter to pop the air bubbles.
3. Make a spiral design on top as shown using a squeeze bottle filled with mango puree. Or decorate as you wish.
4. Put the cheesecake into a large roasting pan or a larger pan. Add enough hot water till halfway up the sides of the pan. The water bath creates gentle and even heat around the cheesecake, reducing the risk of cracks.
5. Reduce the oven to 300F/150C. Carefully place the cheesecake in the oven. Bake for 1 hour and 30 minutes or until the sides are set and the center is wiggly. Dont peek.
6. Turn the oven off and let cool for 30 minutes. Slightly pop open the oven door using a wooden spoon and let the cake cool for another 30 minutes.
7. Remove the cake from the oven and cool it to room temperature for 1 to 1.5 hours. Chill overnight or for atleast 6 hours.
8. Run a butter knife all round the edge and unmould the cake.
9. I like to serve it with mango puree. You could serve with whipped cream, mango chunks etc.