Cheesecake with mango
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MANGO CHEESECAKE PREPARATION METHOD:
First, prepare the baking dish - line a 20 or 22 cm baking dish with baking paper.
Crush the biscuits with an electric blender until fine crumbs, mix with melted butter and pour into a baking dish to form a cake base. Press with your fingers or a spoon to make it firm.
Bake the base in a preheated oven at 180°C, in the middle for about 10 minutes to firm up. Remove the base and leave to cool. Reduce the oven temperature to 145°C.
In a large bowl, mix the cream cheese, sugar, and flour until smooth (mix with a spoon or food processor on low speed, but do not use a mixer as you will overmix). Add the sour cream and mix.
Add the mango puree (you can set aside a little for decoration on top) to the cream cheese mixture and gently mix. Then add the eggs one by one, mixing after each one.
Pour the cream cheese mixture onto the prepared base. Carefully smooth it out with a spatula. Tap the cake pan on the kitchen counter a few times to create air bubbles. Pop them so the cake doesn't crack while baking.
Bake in a preheated oven at 145°C for 1 hour 30 minutes, or until the sides are set and the center is still slightly jiggly.
Turn off the oven and let it cool slowly. Then remove the cake from the oven and cool to room temperature.
Pour the remaining mango puree over the cooled cake, spread evenly, decorate with mango pieces if desired, and place in the refrigerator.
If you are using ripe mangoes for the puree, they should be cut and blended with an electric blender until smooth. The puree can be additionally heated to a boil and cooled. This will give it a brighter color.
