1
Grind 200 grams of graham crackers into fine crumbs using a food processor.
2
Add 6 tablespoons of melted unsalted butter and mix until sand-like texture.
3
Press the mixture into the bottom and sides of a 9 to 10-inch ungreased springform pan.
4
Bake in a preheated oven at 325°F for 10 minutes and let cool.
5
In a large mixing bowl, beat 3.5 cups of cream cheese until smooth using an electric mixer.
6
Add 1 cup of sugar and mix well.
7
Incorporate 3/4 cup of mango pulp and mix again.
8
Add 4 eggs one at a time, mixing gently to avoid overbeating.
9
Add 1/4 cup heavy whipping cream, 1/2 cup sour cream, 1 tablespoon lemon juice, 1 tablespoon cornflour, and 1 teaspoon vanilla essence, mixing until just combined.
10
Prepare a water bath by wrapping the springform pan in heavy-duty aluminum foil and placing it in a larger roasting pan.
11
Pour the batter into the springform pan and tap it on the counter to release air bubbles.
12
Place the roasting pan in the preheated oven and fill it with hot water to cover half of the springform pan.
13
Bake at 325°F for about 1 to 1.25 hours until the sides are dry and the center is slightly jiggly.
14
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
15
Remove the springform pan from the water bath and let it cool to room temperature.
16
Refrigerate for at least 4 hours or overnight without covering.
17
For the topping, cook 1 cup of mango pulp with pieces of 1 large mango on medium heat.
18
Thicken the mixture with a cornflour slurry made from 1 tablespoon cornflour mixed with 1 tablespoon water.
19
Cook until thickened, then let cool before spreading over the cheesecake.
