This cheesecake is a thing of beauty. I couldn’t help but have 3 slices on the day I made it! Swirling the mango through the top makes for an impressive pattern. Change it up by adding any fruit purée. I think peach or raspberry would work magnificently.
- Preheat oven to 150c/300f. Use butter to grease a round 23cm/9 inch loose-bottom cake tin.
- Stick biscuits in a freezer bag. Bash with rolling pin till they’re fine crumbs. Or blitz in a processor.
- Melt butter in pan. Add crumbs. Stir to mix. Tip into cake tin. Press evenly and firmly to compact and cover base. Firm up in fridge.
- Peel and cut up mango. Blitz until pulp in processor. Sieve any bits out.
- Break the chocolate into chunks and melt slowly in a bowl over barely simmering water.
- Tip the cheese, sugar, eggs and white chocolate into processor. Add the rind of the lemon and blitz together. Pour the mix over the base.
- Tip the mango purée into the tin in blobs. Then run a skewer through the mango to make a swirl.
- Bake for 35-40 minutes until it’s starting to set on the outside but still wobbling in the centre. Turn off oven and leave cake in there to cool and firm up. Chill for 2 hours at least.