Step 1

Pre-heat your oven to 170c/325f. Also grease and line an 8 inch springform cake tin. Then wrap the outside of the tin a few times with tin foil. Leave this aside.

Step 2

Start by crushing your biscuits. You can either do this in a food processor, or add them into a food bag and hit them with a rolling pin.

Step 3

Mix these crushed biscuits with the melted butter.

Step 4

Add this into your prepared cake tin and press it down until you get a flat even layer. Leave this aside whiles you make the cheesecake batter.

Step 5

Start by crushing your saffron, then mix this with the warm milk. Leave this aside so the saffron can bloom.

Step 6

In a large bowl, add the cream cheese, sugar, corn flour, vanilla extract and cardamom powder. Mix these together until smooth.

Step 7

Add the mango pulp and the saffron milk into this. Mix until combined.

Step 8

Now add the melted white chocolate and mix this in.

Step 9

Add this into your tin and spread it out. Then add a few dollops of mango pulp on top and use a knife or skewer to swirl this around.

Step 10

We're going to bake this cheesecake in a water bath, so add it into a large baking/roasting tray that has high sides. Pour some boiling water into this tray until it reaches about halfway up the tin with the cheesecake in it.

Step 11

Carefully place this into your pre-heated oven, and bake for around 1 hour - 1 hour 20 minutes. It's done when the sides are set but the centre is still slightly jiggly.

Step 12

Once baked, turn your oven off and open the door slightly. Leave the cheesecake in there for 1 hour.

Step 13

After an hour, take the cheesecake out of the oven. Let this cool down completely, then place it into your fridge and leave to set overnight.

Step 14

The next day, take the cheesecake out of the tin and then you can decorate it, if you want.

Step 15

I just piped some whipped cream on top, then added pieces of mangoes.

Step 16

Now the cheesecake is done, enjoy!