For the Biscuit Dough
- 200 g of Biscuits
- 70 g of Melted Butter

For the Cheese Cream
- 4 Eggs
- 400 g of Fresh Cheese
- 400 g of Ricotta
- 130 g of Sugar

For the Mango Topping
- 25 cl of Mango Pulp 
- 2 Gelatine Sheets
  48H before
Preheat the oven to 150°C.
Mix the biscuits until obtaining a sandy texture. Add the melted butter and mix it well. Spread it into the spring-form mould, pressing it well. Put it in the fridge.
In a bowl, whisk the cheeses. Add the eggs, then the sugar. Mix it until obtaining a homogeneous.
Pour carefully into the spring-form mould and bake for 1h15. Let it in the oven with the door closed, until it cool down completely.
Then, put it in the fridge for 2 days.

For the Mango Topping
Put the gelatine sheets into a bowl of cool water during 5 min.
Heat 1/3 of the mango pulp in the micro-waves. Drain the gelatine and melt it in the heat mango pulp, mix it. Add the rest of the cool pulp and mix.
Pour it above the cheesecake and put it in the refrigerator for 30 min.