Rio Briati Ricotta Cheesecake with Mango

Preparation

1. For the base: add the melted butter to the biscuit crumbs and mix well. Press firmly into the base of a greased cake tin. Chill for 4 hours.
2. For the mango: toss the mango with sugar, cinnamon and lime juice and place onto the graham cracker base.
3. For the filling: using an immersion blender, mix all of the ingredients together until smooth and fill into the cake tin.
4. Bake in a waterbath at 120 °C for approx. 60 minutes.
5. Allow to chill for approx. 4 hours.