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For the filling:
4 small Indian (Alphonso) mangoes
(to make approximately 2 cups purée)
1 1/2 pounds cream cheese
1 cup superfine sugar
6 large eggs
Juice of half a lime.
1. Prepare cheesecake base: Place graham crackers in the
bowl of a food processor.
Process until they are almost fine crumbs. Add dark brown
sugar and butter. Process
until mixture clumps together like damp sand. Press mixture
evenly into bottom of a
9-inch springform pan and refrigerate while preparing
filling.
2. Prepare filling: Heat oven to 325 degrees. Bring a
kettle of water to boil. Peel and
cut flesh from mangoes and purée in food processor
until smooth. Add cream cheese
and process until smooth. Add superfine sugar, and with
motor running, add eggs one
at a time through the processor's feed tube. Add lime
juice, and process until blended.
3. Place springform pan on a double layer of strong foil.
Crimp edges up around pan
to make a waterproof nest. Place foil-covered pan in
a deep roasting pan. Scrape filling
into pan and pour boiling water into roasting pan to
come about halfway up sides of cake pan.
4. Bake until filling is set and wobbles slightly in the
center (it will continue to cook as it cools),
about 1 hour and 45 minutes. Remove springform pan from
water bath. Discard foil and place
pan on a cooling rack. When cool, refrigerate overnight.
To serve, remove from pan and place
on a serving platter before slicing.
