Baked Mango Cheese Cake

200gm : Digestive Biscuits (crushed)
100gm : Butter (melted)

- Combine biscuits crumbs and butter, placed in a pan, press down to form a biscuits base.
- Baked at 180C for 10 minutes.

500gm : Philadelphia Cream cheese (softened)
1/2 cup : Mango Yoghurt
220gm : Sugar
5X : Eggs
1X : Fresh Mango, cut into small cubes

- Bet cream cheese, Yoghurt and sugar until combined
- Add egg, one at a time
- Mix the Mango into the mixture and pour into the tin
- Place the baking pan into a larger tray and fill with about 3cm water
- Baked at 160C for about 55 minutes/till the top is slightly browned
- Use a butter knife to run around the rim of the cake to loosen it from the pan
- Allow to cool, and chill in the fridge for at least 6 hours before serve.