Prep Time: 15 mins | Cook time: - | Total time: 15 mins
Course: Dessert | Servings: 16
Difficulty level: Easy
Ingredients:
For the base
- 225 g digestive biscuits
- 60 grams salted butter, melted (we prefer Amul)
For the filling
- 300 grams cream cheese (we used D’lecta)
- 60 grams ground sugar
- 75 grams fresh cream
- Pulp of 3 medium Alphonso mangoes (225-250 grams each). Preferably use fresh ripe Alphonsos for this, not the pulp from a can
- 1 tsp vanilla extract
- 1 tbsp cornflour
- 2 eggs, room temperature – if using refrigerated, leave these on the kitchen countertop for about 30 mins before using
- Sliced mango, for decoration
Instructions
For the base
- In a blender, grind digestive biscuits to a fine, sand-like powder. Transfer to a bowl
- Add melted butter. Mix well, using your fingers
- Transfer the base mix to a 9” pie dish. Cover the base and sides, and press down with your palms or a small, flat bottomed bowl to pack the mix.
- Refrigerate the base for 30 mins
For the filling
- Preheat oven to 160° C
- In a bowl, add cream cheese and beat using an egg beater, aiming for a thick, smooth (i.e., not lumpy) consistency
- Add sugar and cream, and continue beating until you get a smooth, paste-like consistency with no lumps
- Add mango pulp, vanilla extract and cornflour. Beat to combine
- Add the eggs and beat until blended. Make sure not to over-beat the mix – the resulting extra aeration could cause your cheesecake filling to crack on baking
- Pour the batter over the cooled crust (without removing the crust from the pie dish)
- Bake at 160° C for 40 minutes, until the edges are cooked and the center has a slight wobble.
- Leave in the oven for an hour, allowing the cheesecake to cool slowly to room temperature
- Refrigerate until chilled, about 4 hours
- Decorate with sliced alphonso
- Slice and serve chilled.