Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the mango puree and flour to the cream cheese mixture and beat until well combined. Stir in the sour cream until the mixture is smooth.
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the springform pan inside a larger baking pan, and pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan (this is a water bath to ensure even baking).
Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
For the mango topping (optional), combine the mango puree, sugar, cornstarch, and water in a small saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and becomes glossy. Allow the topping to cool slightly before spreading it over the chilled cheesecake.
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