This cheesecake is so light and fluffy and delicately flavored, it's like eating mousse with a crust.
8 oz Biscotti
3/4 cup Bitter (melted)
2 (8oz) packages Cream Cheese (room temperature)
1 cup whole milk Ricotta Cheese (room temperature)
2 cups Mango Purée (from fresh or frozen mango)
4 large Eggs
3/4 cup Sugar
Preheat oven to 350°.
Wrap the outside of a 9" springform pan with 2 layers of heavy-duty tinfoil.
Finely grind the Biscotti in a food processor.
Add the melted Butter.
Process till the crumbs are moistened.
Press the crumb mixture into the bottom only of the prepared pan.
Bake until the crust is golden, about 15 minutes.
Cool crust completely on an oven rack. (And I do mean completely!)
Blend the Cream Cheese and Ricotta in the food processor.
Add the Mango Purée, Eggs, and Sugar.
Pulse until the mixture is smooth.
Pour the Mango mixture over the crust in the pan.
Place the springform pan in a large roasting pan.
Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
Bake until the cheesecake is firm and moves slightly when the pan is gently shaken about 90 minutes.
Transfer cake to cooking rack to cool for 30 minutes.
Place in refrigerator and cool completely for at least 8 hours.