Line your cheesecake mould with a baking sheet at the bottom and grease with butter. Preheat your oven.
Peel and chop your mangoes. Blend until smooth and creamy.
Crush your biscuits. I used my chopper to go faster.
Mix your crushed biscuits with melted butter. Pour in the cheesecake mould, spread and flatten. Bake for 10minutes at 160C. Leave to cool.
Meanwhile, whisk the mascarpone. I used my stand mixer but you can also do it by hand but it will take more time.
Add the mango puree and whisk again. Next, add the whipping cream and whisk until combined.
At this point, add the eggs and whisk. away and then mix in the sugar.
Wrap your cheesecake mould with aluminium foil. That’s because we’re going to cook it Bain Marie in the oven, in a larger tray filled with hot water. That makes all the difference for the cheesecake’s texture.
Pour the cheesecake batter into the cheesecake mould. Tap gently and place in the middle of your tray. Pour hot water on your tray. Bake for 50 minutes at 160C.
Once the cheesecake is baked, leave it to cool, then put in the fridge for at least 4 hours or overnight.
When you’re ready to serve, just run a knife around the side and unmould carefully. Slice, serve and enjoy!