How to Make Mango Lime 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 mangos, peeled & diced
• 32 oz cream cheese(900 g), at room temperature
• 1 ¾ cups sugar(225 g)
• 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
• 
  
• Method
• 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 lightly golden. Set aside to cool.
• Using a blender, puree mangos 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. Centre 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!