Healthy Baked Mango Cheesecake

Preheat your oven at 325 degrees F. In my experience, a well-heated oven creates a perfect base for a cheesecake.

Mix your graham cracker crumbs and melted butter together in a bowl. Firmly press this into the base of a 9-inch springform pan. You can even refrigerate the crust for about an hour, I find it helps to give a well-set, sturdy base.

Peel, pit and puree the mangos in a blender or food processor. Set aside.

In a large bowl, beat together the soft cream cheese and sugar until it is light and fluffy. This is when the magic begins, the fluffiness really does make a difference in the overall texture.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Stir in the mango puree, whipped cream, vanilla extract, and lemon juice. Mix well, but remember not to overmix as it could incorporate more air which leads to cracks.

Pour the batter onto the base in your springform pan and smooth out the top.

Bake in your preheated oven for about 1 hour and 15 minutes or until the center only slightly jiggles when shaken. Trust me, you should resist the urge to open the oven frequently, it affects the baking process.

Allow the cheesecake to cool to room temperature then refrigerate for 6 hours, or overnight if possible. Patience is key here, allow the cheesecake to fully set for the best result.

Slice and serve, garnishing with mango slices or whipped cream if desired.