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
Nutrition Info
Calories 751
Fat 54g
Carbs 55g
Fiber 3g
Sugar 43g
Protein 14g
How to Make It
1. Step
Preheat your oven to 190°C (375°F).
2. Step
Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
3. Step
Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
4. Step
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.
5. Step
Using a blender, puree mangos until smooth. Set aside.
6. Step
In a large bowl, whisk together cream cheese and sugar until smooth.
7. Step
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.
8. Step
Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
9. Step
Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
10. Step
In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
11. Step
Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
12. Step
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.
13. Step
Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
