• Preheat oven at 425 F.

  Line the round cake pan with the parchment paper. Press down the paper and pleat the sides if needed. There should be enough paper left out on the sides as an overhang. This will be needed when you take the cheesecake out after baking. Set the pan aside.
• Using a cake mixer, in a large mixing bowl, combine the cream cheese and sugar till smooth.

  Add eggs, one at a time. Incorporate the ingredients well with the mixer at a high speed.

  Pour the mango puree and the vanilla. Continue mixing still smooth.
• Using a small colander atop the cream cheese mixture, sift the flour on top, as you add to the mixture. Continue mixing with the mixer till incorporated.
• Pour the batter into the paper-lined pan.

  Bake at 425 F degrees for 40 minutes till the top is dark brown and looks burnt.

  Tip: Don't worry. Once sliced, the insides of the cheesecake are light-colored, and taste creamy.
• Use a cake tester and pierce the middle of the cheesecake to test for doneness. When tester comes out fairly clean, cheesecake is done.
• Cool the cheesecake on the counter. The middle might be slightly jiggly. No need to worry. This firms up after refrigeration.

  Refrigerate the cheesecake, covered in plastic wrap, for at least 6 hours or up to overnight to firm up.

  To serve: Use both hands to grab the parchment paper overhang as you gently take out the cheesecake from the pan. Place the cheesecake on a serving platter.

  Remove and discard the parchment paper.

To prepare the Peach-Mango topping:

• Slice and cut up the fresh, ripe peaches and mangoes.

  Tip: I sliced the peaches in a different shape from the mangoes to tell the difference between the two fruits.
• Top the cheesecake with the combined fresh fruit.

  Slice individually to serve.

Instructions for storing the cheesecake:

• Leftovers should be covered and kept refrigerated. It will last up to 1 week.

  For storing in the freezer: Bake the cheesecake and let it cool to room temperature. Cover the entire cheesecake with plastic wrap and foil very tightly. Keep frozen for up to 1 month. When ready to serve, let it come down to room temperature naturally (do not microwave or bake). Top with the fresh fruits just before serving.

Cook's comments:

• For the mango puree, you can use canned or bottled for this recipe if the fruit is not in season. I prefer the Gina's Mango brand.

  For fresh mango puree: Take a whole, ripe fresh, sweet-tasting mango. Peel and slice, discarding the pit. Place the slices in a food processor or blender. Process for about 1 minute till it becomes liquid. Use 1/2 cup to mix into the batter.