Mango Cheesecake

• Preheat oven to 325°F.

To Make the Crust

• Add the graham cracker crumbs, allulose and melted butter to a mixing bowl.
• Mix to combine, then pour into a 9” nonstick springform pan that’s lined with parchment paper on the bottom.
• Using a spoon or cup, press out the crumbs over the bottom and halfway up the sides of the pan.
• Bake for 10 minutes, then set aside. Once cool enough to handle, wrap 2 pieces of aluminum foil covering the bottom and set inside a large baking pan. Boil a few cups of water that will be used to cook the cheesecake in a water bath.

To Make the Cheesecake Filling

• Add the cream cheese and sour cream to the bowl of a stand mixer fitted with a paddle attachment or large mixing bowl. Whip until combined and fluffy.
• Pour in ½ of the Mango Curd, vanilla extract and allulose.
• Continue mixing until combined. Add in the eggs, one at a time. Mix just until combined, but don’t over mix.
• Pour the filling over the graham cracker crust. Smooth the top using a spatula, then pour the hot water up the sides of the pan, about halfway up the springform pan.
• Bake for 1 hour and 15 minutes or until it still has a jiggle in the center.
• Turn the oven off, crack the door open and leave the cheesecake in the oven for 1 hour.
• Remove from the oven and allow the cheesecake to cool for 30 minutes, then cover and chill in the fridge for at least 4-6 hours or overnight.
• When you’re ready to serve, pour the remaining Mango Curd over the top and spread in an even layer. You can also pipe on some whip cream or just serve as is.