Ricotta cheesecake with mango

Preheat the oven to 160°C (180°C fan-forced). Grease a 16,5x26,5cm rectangular loose-base flan tin. 

1. Process the biscuits and ground ginger until it forms coarse crumbs. Add the butter and process until combined. Press the crumb mixture into the base of the prepared pan. Refrigerate. 

2. Ricotta filling In a food processor, process the lime juice, sugar and mango until smooth. Add the cream cheese, ricotta, eggs, egg yolk and lime zest and process until smooth.