by Karen Swan.

Because some days, only cheesecake will do (and a gluten free recipe to boot!).

*Note:  the second time I made this, I doubled the crust ingredients so I had a thicker base and could take it up the sides of the tin. Either way is lovely, but I think the thicker crust held up in the cooking better.  This recipe is pretty easy to prepare but there is a ton of waiting time, so have patience!  It needs to set overnight after baking, so start this the day before you need it.)

Ingredients:

Crust: (see note above)

10 GF arrowroot biscuits (I used the LEDA brand)

3/4 cup almond meal

4 Tablespoons melted butter

Filling:

1 ripe mago

2 limes – zested and juiced.

680 grams of cream cheese – allowed to come to room temperature and soften well.

1 1/3 cups caster sugar

3 eggs

1/2 cup sour cream

1 teaspoon vanilla extract.

Method:

Preheat the oven to 180 degrees celcius and grease a 20cm springform cake tin (line the base).  You’ll be cooking in a water bath, and I’ve found the trick to avoid a soggy base is to wrap the base of the cake tin with 4 layers of aluminum foil, sealing well, at this this point.

In a small saucepan or in the microwave, melt the butter.

Using a food processor, pulse the biscuits and almond meal until they form a fine crumb.

Pour into the butter and mix well.

Press into the base of your cake tin (and up the sides if using a double crust) and bake for 10 minutes.

Remove and lower the oven temperature to 160 degrees celcius.

Peel and slice the mango.

Using a food processor, blend the mango with the lime juice until smooth.

Pour into a small bowl and set aside.

Process the cream cheese until it’s lovely and smooth.

Add the sugar and continue to beat.

Add the eggs, one at a time, mixing well between each addition.

Add the sour cream and continue to process.

Add the mango puree, vanilla and lime zest and process until smooth and combined.

Pour the filling onto the base and sit in a large roasting tin.

Gently lift and tap it a few times to pop out any air bubbles.

Pour about an inch of hot water into the roasting tin.

Carefully transfer to the oven and cook for 60 minutes or until the filling is set (it will barely wobble when you move the tin)

Turn off the oven and leave it slightly ajar and allow the cake to cool for a further hour (this will help prevent the top cracking)

Remove from the oven and leave to cool further on the bench for another hour.

Cover with foil and chill in the fridge overnight before slicing.

Not suitable for freezing, this cake will last for around 3 days or so, stored well covered, in the fridge.