Step 1

For the baseSpread and press the sponge cake into the base of a 175 mm. (7") loose bottomed cake tin.Soak the sponge cake layer with the soaking syrup. Keep aside.

Step 2

How to proceedCombine the basic cheesecake mixture and mango pulp in a bowl and mix well.Add the beaten whipped cream and fold gently.Pour this mixture over the sponge cake base and spread it evenly using a palate knife.Refrigerate for 4 hours or till the cheesecake sets.Demould the cheesecake and place the mango slices all over the cheesecake overlapping each other.Cut into 6 equal wedges and serve chilled.

Step 3

Handy tip:To make 2 tbsp of sugar syrup, combine 2 tbsp of sugar with ½ tbsp of water in a small saucepan and allow to simmer on a slow flame till the sugar thickens.