tabletop mixer or handheld beaters and a large bowl
9" (23cm) springform cake pan
200gbiscuits of your choice (see explanation in the post)(I used ginger biscuits)
100gmelted, salted butter
900gfull fat cream cheese
250gcaster sugar (slightly finer than granulated)
125mlbuttermilk (or yoghurt or soured cream)
250mlmango pulp from a can(or the equivalent of fresh)
3Tbsp plain flour (all purpose)
3Tbspcornflour (cornstarch in the US)
125mlmango pulp from the can, chilled(if fresh, cook it with 2 Tbsp of sugar, then chill)
You must bake your cheesecake the day before you are planning to serve it.
I like to do this in a food processor as it’s so much easier and quicker. Place the biscuits in the food processor and pulse to get fine crumbs.
Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on medium-low until creamy for 1 minute. Add the sugar gradually during this minute in 2 additions.
Next, add the two flours, scraping down the sides if you have to.
Then add the buttermilk, whisking for only about 30 seconds.
Finally, add the mango pulp and whisk till just mixed, about 20 seconds. Don’t over beat. Check for lumps, squash the bigger ones with a wooden spoon but don’t worry about it too much.
Pour the mixture into the prepared tin gently.
Double wrap the base of your cake pan in aluminium foil. This is to prevent the cake mix from dripping onto your oven flour if your cake pan isn't completely sealed.
Bake at the initial high temperature for 20 minutes.
Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for another hour. When done, the cake should still have a wobble in the middle.
Let it cool in the oven with the door slightly ajar for 1 hour.
Then cool completely at room temperature on your kitchen counter.
Finally, cover loosely with foil and refrigerate overnight.
The Next Day
Carefully loosen the sides of your springform cake pan.
Then very gently lift the cake off the base. Slide a butter knife very carefully under the baking paper on one side. You'll find the cake comes away very easily after that.
Place on your serving dish or cake stand, and pour the chilled mango pulp all over.