If you want a baked ricotta mango cheesecake to count from the very first bite, then it has to have a buttery, crumbly cookie base, and an oh, so lush, luscious filling of juicy, ripe mangoes flavored with saffron!8
1.5cupCrushed Marie biscuitsYou can use Graham crackers or Digestive biscuits as well.
1/4cupAll purpose flour
1 1/4cupFresh mango pureeYou can use canned mango puree as well.
Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminium foil.
Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
Stir in saffron into the cream. Let this sit for 5 -10 minutes.
Beat the ricotta cheese, saffron-infused cream, flour, pureed mango, and sugar in a large bowl with an electric mixer. When this mixture is smooth, add one egg at a time, mixing well until incorporated. Whisk in the vanilla extract.
Pour into the prepared crust. Carefully place in the oven and bake at 160C for about 45-55 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
Turn off the heat and slightly crack the door open and allow to cool for 30 minutes.
Let the cake cool on countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place on your serving plate.
Garnish with pistachio slivers and some saffron strands. Serve chilled. Enjoy!