Baked Mango Cheesecake

Crush the biscuits in a blender, add in melted butter. Mix well and add it as the base in a 9 inch springform pan. Press with the back of a spoon. Let it chill in the refrigerator for 20 minutes.

1. Combine the cream cheese, vanilla essence, eggs, lemon juice, condensed milk and the mango puree in a mixing bowl. Beat it using a hand blender or a whisk. Do not overbeat. Add this as the top layer on the biscuit base,
2. Preheat your oven on 160° and bake it for a good 50 to 60 minutes. Use a waterbath if desired by keeping the pan in a bigger pan adding hot water thereby creating a waterbath. Cover the springform pan with an aluminium foil to prevent water entering into it. However I didn't use a waterbath. I baked it without one.
3. Once done, run a knife through the sides of the cheesecake while it's still warm. Top it with the prepared Mango compote. Heat butter and pureed mangoes with a little sugar until creamy for about 4-5 minutes. Let it cool a bit. And then top the cheesecake with this final layer. Allow it to set in the refrigerator overnight. Slice and enjoy it the next day with your family and friends alike.

4. Mango Cheesecake baked and absolutely lip-smacking and a delightful beauty is ready at your disposal in almost an hour. The only thing is the refrigeration time which gives it a good volume and texture. Also a chilled Cheesecake is a pure bliss. Enjoy!

   source:cookpad.com