Makes one 9″ cake | Adapted from Nigella Lawson
2 cups crushed digestive biscuits
3 tbsp sugar
1/2 cup butter, melted
3 pkg (8 oz each) cream cheese
3/4 cup sugar (or to taste, depends on how sweet your mango puree is)
2 cups mango puree
1 tsp lemon juice
4 large eggs
1/2 cup slivered almonds, for decorating
1 tsp gelatin powder
1 tsp hot water
1/2 cup mango puree
1. Preheat oven to 325 degrees F. Wrap your spring form pan with foil around the bottom and outside to prevent water from getting in when you put it in the water bath to bake. **Make sure all ingredients are at room temperature before you begin. I usually take them out of the fridge and put them on the counter at least 1 hour before I start baking.
2. Prepare crust: Mix all crust ingredients and press into a lightly greased 9″ spring form pan, pressing slightly up the sides of the pan.
3. Cake: In a stand mixer, beat the cream cheese and mango puree until smooth. Add sugar then taste the mixture to see if it needs more sugar. I use canned mango puree which has sugar added so I use less than you would if you made your own mango puree from fresh mangoes. Add lemon juice then eggs, one at a time. Scrape down bowl often and beat until smooth but do not over beat.
4. Bake in a water bath – a large tray filled with hot water – for 1 hr 20 mins or until only about 1″ in the center jiggles. Turn the oven off and let cool in the oven with the door open. Refrigerate overnight before decorating/serving.
5. Mango Mirror: Dissolve the gelatin in the hot water and stir it into the mango puree. Cool to room temperature or slightly cooler then spread over chilled cheesecake.
6. When mirror is set, press slivered almonds around the sides and pipe red dots on top or decorate as you wish.