5. Whisk the Egg Whites:
In a clean mixing bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the powdered sugar and continue whisking until stiff peaks form.
6. Fold the Mixtures Together:
Gently fold a third of the egg whites into the cream cheese and mango mixture to lighten it. Once incorporated, fold in the remaining egg whites in two batches, being careful not to deflate the meringue. Use a spatula and fold gently until everything is smooth and well combined.
7. Bake the Cheesecake:
Pour the batter into the prepared cake pan. Tap the pan on the counter to remove any air bubbles.
Place the cake pan into a larger pan and pour hot water into the outer pan to create a water bath. This will help the cheesecake cook evenly and prevent cracking.
Bake for 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. The cheesecake should have a slightly wobbly center.
8. Cool the Cheesecake:
Once the cheesecake is done, turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for about 30 minutes to prevent it from collapsing.
Afterward, remove the cheesecake from the oven and the water bath. Allow it to cool completely at room temperature before transferring it to the fridge for at least 4 hours, or overnight for best results.
9. Serve:
Once chilled, carefully remove the cheesecake from the pan and discard the parchment paper.
To serve, you can drizzle more mango puree over the top or decorate with fresh mango slices for a beautiful tropical finish.