Mango Basque Cheesecake – The New York Times

What happens when you cross a burnt Basque cheesecake with mango? You get this golden beauty — rich, dramatic and full of flavor. And the best part? It really couldn’t be easier. I know, nothing beats a perfectly ripe mango, but, tinned mango puree is the ultimate shortcut. You just blend everything together until a smooth batter forms, pour into your prepared tin and then straight into a hot oven. We really want to crank it, and that’s how you’re going to get that incredible deep browning on top. And when you take it out, you’re going to want to give it a bit of a shake. It should look underdone and that means it’s perfect. Inside, it’s going to be custardy. It’s going to be smooth, it’s going to be creamy. And you’re going to slice it into beautiful big triangles. If you want, hit it with a bit more mango puree.