Creamy Mango & Cashew Cheesecake

Pre-heat oven at 350ᴼF. Grease 8-inch spring form pan with butter. Wrap outside of the pan with foil. Boil water in a kettle to be used in hot water bath while baking. (30 mins)

For the crust , mix crushed graham, sugar and melted butter. Press at the bottom of the spring form pan and bake for 10mins in 350ᴼF. Remove and set aside. (15 mins)

Whisk cream cheese and sugar until smooth. Add NESTLÉ® All Purpose Cream and eggs one at a time. Add mango purée, vanilla extract and salt. Continue to whisk until smooth. (10 mins)

Pour mixture to the prepared crust.. Place cake pan in a roasting pan and pour hot water from kettle half way of the cake pan. Bake for 1 hour at 350ᴼF, or until a toothpick come out clean when inserted in the middle of the cheesecake. Remove from the oven and set aside to cool completely. (1h 5mins)

Refrigerate overnight. Remove cheesecake from the pan. Top with mango slices and cashew. Serve well chilled. (5 mins)