Mango Cheesecake

Ingredients:

Base:

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

Filling:

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

Topping:

1 mango, sliced
40g apricot glaze
40ml water


Method of base:

1. Melt butter in pan over low heat, stir in digestive biscuits, sugar, cornflakes and mix well. Fry till fragrant.
2. Press into a greased 23cm spring-form or false bottomed cake pan with the back of a metal spoon or with hand.
3. Cover cake pan and refrigerate for at least 30 Min's. Preheat oven to 150°C .

Method for filling:

1. Beat cream cheese till smooth, add sugar, custard powder and cornflour, and beat till smooth. On low heat, add mango puree. Pour in eggs slowly and mix till just combined. Add cream and blend till mixture thickens.
2. Pour filling on biscuit base and place cake pan in water bath. Bake for 1 hour and 15 Min's or till filling is set but slightly soft in the center. Turn oven off. Leave cake in oven for 30 Min's with oven door closed. Remove water bath from oven. Leave cake to cool completely in oven with the door open.

Method for topping:

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