Mango Cheesecake

Preheat your oven to 160°C (140°C for fan-assisted ovens). Crush the digestive biscuits into fine crumbs, then mix with the melted butter. Press the mixture firmly into the bottom of a 24 cm springform pan lined with parchment paper. Pre-bake for 10 minutes, then remove and let cool.

In a large bowl, beat the room temperature cream cheese with the granulated sugar until smooth. Add the eggs one by one, mixing well after each addition, but do not overbeat. Stir in the vanilla extract, mango puree, and heavy cream. Pour the creamy mixture over the pre-baked biscuit crust.

Place the springform pan into a larger baking pan and pour hot water into the larger pan until it reaches halfway up the side of the springform pan (water bath). Bake at 160°C (140°C for fan-assisted ovens) for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, leave the cheesecake inside with the door slightly ajar for at least 1 hour to cool down slowly. Then remove and refrigerate for at least 4-6 hours, or preferably overnight.

For the glaze, combine water (or mango juice) with granulated sugar and gelatin powder in a small saucepan. Heat over low heat until the gelatin dissolves, but do not boil. Let it cool to room temperature. Pour the glaze over the completely chilled cheesecake, then arrange the diced fresh mango on top. Return to the refrigerator for another 30 minutes to allow the glaze to set. Carefully remove the sides of the springform pan before serving.