Mango Cheesecake

Ingredients;

Base

110g butter,diced
200g digestive biscuits, finely crushed
2 tbsp brown sugar
50g cornflakes, crushed

Filling

500g cream cheese, diced
120c castor sugar
11/2 tbsp custard powder, sifted
30g cornflour, shifted
360g mango puree
4 eggs, lightly beaten
200ml whipping cream

Topping

1 mango, sliced
40g apricot glaze
40ml water


Method for base:

1. Melt butter in pan over low heat. Stir in the digestive biscuits, sugar, cornflakes, and mix well. Fry till fragrant.
2. Press into a greased 23cm spring form cake pan with the back of a metal spoon or with hand.
3. Cover cake pan and refrigerate for about 30 mins. 
4. Preheat over to 150ºC

Method for filling:

1. Beat cream cheese till smooth. Add sugar, castard powder and cornflour, beat till smooth.
2. On low speed, add mango puree. Pour in eggs slowly and mix till just combined.
3. Add cream and blend till mixture thickens.
4. Pour filling on biscuit base. Place cake pan in water bath.
5. Bake for 1 hr 15 mins or till filling is set but slightly soft in the centre.
6. Turn oven off and leave cake in oven for 30 mins with the door closed.
7. Remove water bath from oven. Leave cake to cool completely in oven with the door ajar.

Method for topping:

1. Arrange mango slices on cake. Stir apricot glaze and water over low heat till glaze dissolves. Glaze top of the cake.
2. Cover and refrigerate for at least 6 hrs before removing cake from pan.