Mango cheese cake recipe

 Combined, the two result in a dessert that manages to be both cosy and sophisticated. The fruit's fragrant flesh alters the cheesecake's texture in addition to enhancing its flavour. The airy French fruit-mousse tarts with their crystalline, mirrored tops have a similar lightness to this mango cheesecake. The colour, too! Similar to how the taste is like summer on the tongue, the brilliant, bright yellow brings instant sunshine to the kitchen. 

RELATING TO THE CHEESECAKE BASE

8ounces, or 15 2 12 by 5 inches, of graham crackers

three teaspoons of dark brown sugar

1 stick of softened, chopped butter

IN ORDER TO FILL

4 tiny mangoes (to yield around 2 cups of purée)

Cream cheese, 11.2 pounds

superfine sugar, 1 cup

six huge eggs

Juice from a half-lime

PREPARATION;

Step 1;

Put graham crackers in the bowl of a food processor to make the cheesecake base. Process until virtually the consistency of tiny crumbs. Add butter and dark brown sugar. Process mixture until it forms clumps resembling damp sand. While the filling is making, press the mixture evenly into the bottom of a 9-inch springform pan and chill.

Step 2;

Make the filling: Oven temperature: 325 degrees. A pot of water should be heated up. Mangoes should be peeled, cut into pieces, then puréed in a food processor until smooth. Blend in cream cheese after adding it. Superfine sugar should be added. While the motor is running, add each egg through the processor's feed tube. Juice from one lime should be added and mixed up.

Step 3;

Put a springform pan on two layers of heavy-duty foil. To create a weatherproof nest, crimp the pan's edges up. Put the foil-lined pan inside a large roasting pan. Pour boiling water into the roasting pan to approximately halfway up the sides of the cake pan, then scrape the filling into the pan.

Step 4;

Bake for about 1 hour and 45 minutes, or until the centre of the filling is firm but still somewhat wobbly (the filling will continue to cook as it cools). Take the springform pan out of the water bath. Place pan on a cooling rack after discarding foil. Refrigerate overnight when it has cooled. Before slicing to serve, take out of pan and place on serving platter.