Mango Cheesecake



  1. Put the digestives biscuits and nuts in the bowl of a food processor and process into crumbs. Fold in the butter. Lightly grease the springform pan, put the crumbs in and press into an even layer covering the bottom with the back of a spoon. Put in the fridge to harden.
  2. Preheat the oven to 350F/175C. In a standing mixer, beat the cream cheese until smooth, then add the sugar. Beat in the eggs one by one, then add the vanilla, mango and lime juice. Put the kettle on.
  3. Use 2 large pieces of foil to fully cover the outsides of the springform pan and put it in the roasting tin. This will protect the cheesecake from the water as it is cooked in its water bath. Pour the cream cheese filling into the pan and pour the boiling water from the kettle into the roasting tin. The water should come about halfway up.
  4. Put the roasting tin into the oven and bake until just set, about 1 hour (it should be strong enough to hold the sour cream topping).
  5. Meanwhile, carefully fold together the sour cream, sugar, vanilla and lime.
  6. Take the cake out of the oven and spread the sour cream mixture over the top. Put the cake back in the oven for another 10-15 minutes, or until set. Take the roasting pan out of the oven, remove the foil and let stand on a rack to cool. Put in the fridge when cooled down completely.


Tip: when slicing the cake, dip your knife into hot water first for a clean cut. Clean your knife in between slices.