Baked Mango Cheesecake

Base

1. Prepare a 22cm springform round tin by greasing and lining with baking paper.
2. Blend biscuits to a fine crumbly texture. Add melted butter and stir to combine.
3. Press the mixture into the lined cake tin to create an even base.
4. Chill in the fridge while you're preparing the cheesecake filling.

Cheesecake Filling

1. Pre-heat oven to moderately slow (150 degrees celsius, fan-forced). Place a small baking dish filled with about an inch of water onto the bottom rack of the oven.
2. Chop the flesh from two of the mangoes. You should have about 200 grams. Blend to a puree and set aside.
3. Beat cream cheese and sugar on a medium speed until smooth. Don't overbeat.
4. Add eggs, sour cream and mango puree. Beat again until just combined.
5. Pour mixture into prepared cake tin and bake for 80 minutes.
6. Once baked, remove from oven and allow to cool completely.

Mango Jelly Topping

1. Make mango jelly according to packet instructions but less 50ml of water. If using Aeroplane jelly, add only 200 ml of hot water (rather than 250ml as instructed on packet) and 200ml of cold water (as per packet instructions). Place into fridge for one and a half hours to achieve a half set.
2. Once cheesecake has cooled and jelly is half set, slice remaining mango cheeks in long strips.
3. Place cake tin in a larger baking dish (in case any of the jelly leaks).
4. Arrange mango slices on the cheesecake and then carefully pour jelly over the top. Place in fridge for at least two hours to set completely.
5. Once jelly is set, carefully remove the cheesecake from the tin.
6. Serve with pouring cream.