• Preheat your oven to 160’C fan/180’C conventional
• First line your springform tin with baking paper, I recommend lining the sides of the tin as well as the base

Base:

• Grind the biscuits into crumbs, either in a food processor or by placing in a zip lock bag and pounding with a rolling pin
• Add the melted butter to the ground biscuits and mix to combine
• Place the biscuit mixture into the springform tin and press firmly to create an even layer. Then transfer to the freezer for 30 minutes

Cheesecake layer:

• In a mixing bowl, add the mango pulp, cream cheese, yoghurt, cardamom, saffron, vanilla, and sugar. I recommend lightly toasting the saffron first for 1-2 minutes and then crumbling it between your fingertips for maximum flavour
• Whisk the mixture together until incorporated
• Sieve in the cornflour and whisk once more
• Remove your base from the freezer and wrap the tin tightly in baking foil. I recommend using around 4 sheets to cover the sides of the tin completely. This will prevent water from seeping in during the bake.
• Pour the cheesecake mixture into your tin, then place the springform tin into a large, deep baking tray
• Pour boiling water into the tray until it reaches half way up the side of the springform tin. Take care not to spill any water onto the cheesecake itself
• Carefully place the tray on to the middle rack of the oven and bake for 90 minutes
• Remove the tray from the oven and allow the springform tin to remain within the tray of water for a further hour as it cools
• Then transfer the tin to a cooling rack, discarding the foil in the process. Allow to cool for a further hour before placing into the fridge for at least 4 hours

Mango jelly:

• Mix together the agar and water in a small bowl until completely dissolved
• Place the mango pulp, white chocolate, and lemon juice in a saucepan and place on a medium heat, stirring continuously until the white chocolate has dissolved
• Then place the mixture on a med-high heat and bring to a simmer, at this point add the agar and water mixture and stir continuously for around 1 minute
• Allow the mixture to cool for 5 minutes before pouring over the cooled cheesecake
• Place back into the refrigerator for 60 minutes to set completely
• Finally garnish with sliced pistachios and dried rose petals.
• Best served chilled