Delicious Mango Cheesecake

Start by crushing the Digestive cookies. You can do this in a food processor for a finer result. Add the melted butter until you get a sandy mixture.

Press the cookie mixture into a springform cake pan, forming an even layer. I would recommend refrigerating the base while preparing the filling to allow it to set and solidify.

Now, for the filling. Beat the cream cheese with the sugar until well blended. Add the eggs, one at a time, mixing well after each addition.

Add the vanilla, then the whipping cream. Beat until the mixture is smooth and creamy. Once ready, add the mango previously peeled and cut into pieces, of course, after having made sure to reserve enough for the topping.

Pour the mixture over the cooled cookie base in the mold. Bake in a preheated oven at 180 degrees for about 50 minutes, or until the filling is set.

During this time, you can prepare the topping. Simply mash the mangoes and combine with the sugar and lemon juice in a saucepan. Let simmer until the mixture is reduced to a jam-like consistency.

After the cheesecake has cooled, you can add the topping. Do not forget to refrigerate it before serving, at least for 2 hours.