#Breakfasts #cooking #Recipe #indian #food #kitchenrecipe br br #Kitchen #Recipe #kitchenrecipe br br Mango Cheesecake Recipe br br Ingredients: br For the crust: br 200g Graham crackersbiscuits br 6 tablespoons (90g) Malted butter br 1 tablespoon Milk br For the cheesecake: br 3½ cups (800g) Cream cheese br 1 cup (200g) Sugar br 34 cup (180g) Mango Puree br 4 Eggs br 1 teaspoon Vanilla extract br 14 cup (60ml) Heavy cream br 12 cup (115g) Sour cream br Orangelemon zest br 1½ tablespoons Cornstarch br For topping: br 2 Mangos, cubed br 1 tablespoon Sugar br 1½ tablespoons Cornstarch br 14 cup (60ml) Water br br Directions: br 1. Make the crust: Preheat oven to 325°F (160°C). br 2. In a food processor crush cookies into fine crumbs. Add melted butter, milk and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling. br 3. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat. br 4. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-55 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight. br 5. Make the topping: place all ingredients into a saucepan and cook until thickens, about 4-5 minutes. Turn the heat off and allow to cool. br 6. Spread the topping over the cheesecake. Refrigerate until ready to serve.