Cheesecake with graham cracker base

Ingredients for 1 servings:

• 60 g flour
• 30 g whole wheat flour
• 10 g wheat bran
• 20 g brown sugar
• ¼ tsp cinnamon powder
• ¼ tsp baking soda
• ¼ tsp baking powder
• 80 g butter, soft
• 2 tsp honey
• 1 packet of vanilla sugar
• 1 mango(s), ripe
• some lemon juice
• 300 g cream cheese
• 130 g sugar
• 4 tsp crème fraîche
• 3 eggs
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 1 hour 12 minutes; Total time approx. 8 hours 42 minutes

for a 22cm springform pan

For the graham cracker base, mix together the flour, whole-wheat flour, wheat bran, sugar, vanilla sugar, cinnamon, baking soda, and baking powder. Using a mixer, mix in the softened butter and honey. Press the dough firmly into the bottom of a lightly buttered 22cm springform pan. Then bake in an oven preheated to 175°C (350°F) for about 12 minutes on the middle rack and let cool. Now seal the outside of the baking pan with aluminum foil. For the filling, peel, core, and puree the mango. Mix with the juice of half a lemon. Make a cream from the cream cheese, eggs, crème fraîche, and vanilla sugar and thoroughly mix in the mango puree. Spread this cream over the cold base. Place the springform pan on a deep baking sheet and place it on the bottom rack of an oven preheated to 165°C (320°F). Pour boiling hot water (approx. 1 liter) into the baking tray so that the pan is standing in 2 cm of water. Bake the cake for approx. 60 minutes. If the cake has taken on too much browning, cover with baking paper. If too much water has evaporated, simply add more hot water. Remove the cake from the oven and loosen it from the edges with a knife to prevent it from cracking. Let the cake cool in the pan on a wire rack for approx. 1-2 hours until it reaches room temperature. Refrigerate for approx. 5 hours before serving.