This recipe makes one 6″ springform pan.

Ingredients

For the crust:
100g (1-1/4 cups) graham crumbs
30g (2 tbsp) butter, melted

For the cheesecake filling:
560g (2-1/2 cups) cream cheese, at room temperature
100g (1/2 cup) sugar
10g (2 tsp) flour
3 eggs, at room temperature
200g (1 cup) mango juice or puree, reduced

For the mango glaze:
130g (2/3 cup) mango juice
15g (1/2 tbsp) water
2g (1/2 tsp) gelatin

white chocolate shavings (optional)

Method

1. Preheat the oven to 350F/180C.
2. In a small saucepan over medium heat, bring the mango juice or puree to a boil, then lower the heat to let it simmer. Let it reduce to a thick syrup. Pour into a heatproof bowl and cover with plastic wrap directly on the surface so it doesn’t form a skin as it cools. Set aside.
3. Wrap the outside of the 6″ springform pan in 2 layers of foil to prevent water leakage when baking the cheesecake.
4. Prep the crust by mixing the melted butter and graham crumbs in a small bowl, and placing it into the bottom of your 6″ springform pan. Pack it into the bottom in an even layer and set aside.
5. In a large bowl or stand mixer with a paddle attachment on low speed, cream the cheese until just smooth so you don’t incorporate air.
6. In a small separate bowl mix together sugar and flour, and whisk together until it is free of clumps. Add into the cream cheese and stir to combine.
7. Add in your eggs, one at a time. mixing between each addition.
8. Add in reduced mango juice/puree, and stir to combine.
9. Pour into the springform pan, and place into a larger high-sided pan. Place into the middle rack of the oven and pour boiling water into the large pan to create a water bath.
10. Bake for 15 min, then cover with a piece of foil to prevent browning. Lower the oven temperature to 250F/121C for 60-75 min or until the top looks matte/set, and center jiggles very slightly.
11. Remove from the oven and the water bath and allow it to cool on the countertop until it reaches room temperature. Then place in the fridge for 8 hours or overnight until the cheesecake is completely cooled.
12. Run a pairing knife along the edge of the pan and carefully remove the pan.
13. Smooth the sides with a small offset spatula (optional).

For the glaze:

1. In a small bowl pour in the cold water, and sprinkle the gelatin over the water. Let it sit for 2-3 min to bloom/ absorb the water.
2. In a small saucepan, bring the mango juice/puree to a boil. Take off heat and then stir in the bloomed gelatin until dissolved.
3. Let it cool until slightly warm but not hot, and pour into the center of the cheesecake. Carefully place in the fridge to set and then decorate and enjoy!