Delicious and Decadent Mango Cheesecake

Preheat to 325°F / 162°C.

Crush the digestive biscuits and mix with melted butter. Press this mixture evenly into a greased springform pan. Set aside.

In a mixing bowl, cream the cream cheese using a balloon whisk or electric beater until smooth.

Add sugar and Greek yogurt. Mix until smooth and lump-free.

Add eggs one at a time, mixing gently after each addition.

Stir in the vanilla extract and give a final gentle mix.

Pour the batter over the prepared biscuit base in the greased or lined Springform pan.

Bake for about 1 hour or until the center is just set.

Switch off the oven, open the door slightly, and let the cheesecake cool inside for 5–10 minutes.

Remove, loosely cover with foil, and let cool completely on a wire rack.

Once cool, cover well and refrigerate for at least 4–5 hours, preferably overnight.

Peel and puree the mangoes.

Pour the puree into a small saucepan and cook on low heat.

Add sugar if needed. For a thicker sauce, dissolve cornflour in a little water and stir it in.

Optional: Add cardamom powder and a small knob of butter for shine and extra flavor.

Let it cool completely.

Once the cheesecake has chilled, run a blunt butter knife along the sides and release it from the springform pan. we don't want to damage the delicious caramelised sides.

Place on a serving plate and spread the mango sauce generously over the top.

Garnish with chopped mangoes or nuts.

Slice, serve, and enjoy!