Mango, Orange & Nutmeg Cheesecake

Let's Cook

1. Step 1.

   Grease the sides and base of a 20 x 10 cm (8 x 4 in) non-stick springform cake tin with extra butter and line the base with baking parchment. Place the digestive biscuits in a food processor and blend to a fine crumb. Transfer the crumbs to a saucepan and rinse the food processor bowl.

2. Step 2.

   Add the 100 g unsalted butter and 1 tbsp caster sugar to the saucepan with the biscuit crumbs. Place over medium heat and stir until the butter and sugar have melted completely and the mixture is well combined. Tip the biscuit mixture into the prepared cake tin and press it down firmly with a spoon to form an even layer across the base. Refrigerate for 30 minutes.

3. Step 3.

   While the base chills, place the mango chunks and 50 ml orange juice in the food processor bowl and blend to a smooth purée. Pass the purée through a sieve into a bowl, pressing with a spoon to extract as much liquid as possible. Divide the purée in half: cover one portion and refrigerate for serving later; return the other portion to the food processor bowl.

4. Step 4.

   Add the 900 g cream cheese, 100 g icing sugar, and ¼ finely grated fresh nutmeg to the food processor bowl with the mango-orange purée. Blend until smooth and well combined, scraping down the sides as needed.

5. Step 5.

   Remove the chilled biscuit base from the refrigerator. Scrape the cream cheese and mango mixture over the base and spread evenly. Refrigerate for at least 8 hours or overnight until set. To serve, release the springform mechanism, carefully remove the sides, and slide the cheesecake onto a serving plate. Sprinkle with extra grated nutmeg and drizzle with the reserved mango-orange purée.