Mango and kaffir lime baked cheesecake

SERVES 10 PREP AND COOK TIME 2 HOURS 15 MINUTES (+ COOLING AND REFRIGERATION TIME)

¾ cup (205g) finely grated palm sugar 12 kaffir lime leaves, sliced thinly

300g digestive biscuits

⅓ cup (25g) shredded coconut

140g butter, melted

1 (600g) large mango, chopped coarsely 500g cream cheese, at room temperature 1 tablespoon lime juice

3 eggs, beaten lightly

300g sour cream

1 tablespoon finely grated lime rind 2 medium (860g) mangoes, extra, diced

1 Preheat oven to 140°C (120°C fanforced). Grease a 22cm springform pan; line base and side with baking paper.

2 Place palm sugar, 10 kaffir lime leaves and ½ cup (125ml) water in a small saucepan. Bring to the boil over medium heat; simmer, without stirring, for 5 minutes. Stand to infuse until required; strain before using, discarding solids.

3 Meanwhile, process biscuits, coconut and butter until medium fine crumbs form and mixture holds together when pressed between your hands. Press biscuit mixture on base and about halfway up side of cake pan. Refrigerate until required.

4 Process mango until a smooth puree forms; transfer to a bowl. Beat cream cheese, strained sugar syrup and lime juice with an electric mixer fitted with the paddle attachment until smooth and well combined; stop the motor and scrape side of bowl a couple of times to ensure there are no cream cheese lumps. Beat in mango puree, then egg and sour cream, continuing to mix until well combined.

5 Pour cream cheese mixture into pan; place on an oven tray. Bake for 1 hour 20 minutes or until cheesecake has a slight wobble in the centre when pan is shaken gently. Cool at room temperature for 1 hour. Refrigerate for 3 hours or until cheesecake is set.

6 Meanwhile, thinly slice remaining kaffir lime leaves. Combine lime rind, lime leaves and extra mango in a bowl.

7 Serve topped with mango mixture.

Undecorated cheesecake suitable to freeze. Not suitable to microwave.