Ingredients:
- 170g cream cheese
- 40g sugar
- 50g cookies
- Less than 1/4 cup mango curd
- 5g cornstarch
- Very lil salt
- 1 large egg
- 1/4 tbsp lime juice
- 1/2 cup mango puree
- 11g melted butter
Directions:
- Grind cookies in a mixer until fine.
- Add melted butter and bring again. Make sure the mixture has combined well.
- Press firmly into the bottom your cake pan.
- Bake the crust until golden (for about 8 minutes). Remove from oven and let it cool.
- Beat cream cheese until light and fluffy (for about 2 minutes).
- Add sugar and cornstarch and beat for another 2 minutes.
- Next eggs — To be added one at a time. Beat now at a lower speed. Do not overmix.
- Make mango puree. Powder : Water ratio = 1 : 3
- Add mango puree, lemon juice and pinch of salt to the mixture.
- Beat again till smooth.
- Wrap cake tin with aluminium foil. It needs to make a thick cover for the entire exterior.
- Grease the walls with butter.
- Pour cheesecake batter on the already baked crust.
- Smoothen the surface.
- Place the cake tin a water bath. The water must be hot, and should reach half the height of the cake tin.
- Bake for about 1.5 hours at 180 degrees until the sides are a dark yellow and golden, with a soft center.
- Cool the cake for 5 minutes and loosen it from the sides using a knife.
- Let the cake cool till it reaches room temperature.
- Close the top with cling wrap (tight).
- Refrigerate for at lease 6 hours, or overnight.
- Gently unmould once cooled and remove the sides of the pan.
- Slide cheesecake onto a serving platter or stand and cut into slices.
- It’s ready to be served!