Mango Cheesecake

Preheat oven to 175°C (350°F). In a bowl, mix graham cracker crumbs, 50g (¼ cup) sugar, and nutmeg. Add melted butter and stir until fully moistened. Press firmly into the bottom of a 23cm (9-inch) springform pan. Bake for 10 minutes, then let cool.

In a large bowl, beat cream cheese and 200g (1 cup) sugar with an electric mixer on medium until smooth. Add vanilla, salt, eggs one at a time, beating well after each addition. Mix in sour cream and 1 cup mango purée until just combined.

Pour filling over the cooled crust. Drop spoonfuls of the remaining ¼ cup mango purée on top and swirl gently with a knife or toothpick.

Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 175°C (350°F) for 50-55 minutes, or until the edges are set and the center still jiggles slightly.

Turn off oven, leave the door ajar, and let cheesecake rest in the cooling water bath for 1 hour. Remove from water bath, take off foil, and cool on a wire rack to room temperature. Refrigerate for at least 6 hours or overnight.

Run a knife around the edge of the pan before releasing the springform. Slice and serve chilled. Garnish with fresh mango slices if desired.