1/2 lb cream cheese, softened
1 lb ricotta
1 cup sugar
3 tbsp. flour
6 eggs
1 tbsp. Amaretto or 1 tsp. pure almond
1/2 cup mango puree
1 tbsp. freshly squeezed lemon juice
1/2 cup diced mango

Preheat oven to 350°F.

Wipe a 9-inch springform pan with melted butter and sprinkle lightly with sugar. Tap out excess.

Using the paddle attachment of an electric mixer, beat cream cheese until smooth. Add ricotta and beat well until creamy. Gradually add sugar and flour. Add eggs, one at a time, beating after each addition.

Add lemon juice, ginger, and the puree. Beat until combined on low speed. Position pan on a baking sheet in oven; pour mixture into pan. Add diced mango and swirl through. Add a few cups of water to the surrounding pan to create steam in the oven and create a water bath for the cheesecake.

Bake in preheated 350°F oven for 1 hour.

Turn off oven and leave cake in oven for 1 hour more. Let cool before slicing. Refrigerate for storage.

Submitted by: CM