Mango Lime Cheesecake

Directions

• 1)

  Preheat your oven to 375°F.

• 2)

  Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.

• 3)

  Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.

• 4)

  Pour crust mix into a 9-inch 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)

  Using a blender, puree mangoes until smooth. Set aside.

• 6)

  In a large bowl, whisk together cream cheese and sugar until smooth.

• 7)

  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)

  Pour cheesecake filling into cooled crust. Lower oven to 325°F. Bake for 1 hour.

• 9)

  Remove cheesecake from oven and allow to rest for 15 minutes. Center will still by jiggly. Increase temperature to 375°F.

• 10)

  In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.

• 11)

  Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.

• 12)

  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)

  Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.