Mango Cheesecake Swirled (Printable Version)

Creamy mango dessert atop a buttery biscuit base, finished with vibrant mango coulis for a tropical touch.

# What You'll Need:

→ Base

01 - 1.4 cups digestive biscuit crumbs
02 - 5.6 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 17.6 ounces full-fat cream cheese, softened
04 - 0.75 cup granulated sugar
05 - 0.85 cup mango puree from fresh ripe mangoes
06 - 0.63 cup sour cream
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons all-purpose flour

→ Mango Swirl

11 - 0.42 cup mango puree from fresh ripe mangoes
12 - 1 tablespoon powdered sugar, optional

→ Mango Coulis

13 - 0.63 cup mango puree
14 - 2 tablespoons powdered sugar
15 - 1 teaspoon fresh lemon juice

# Directions:

01 - Preheat oven to 320°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Crush digestive biscuits into fine crumbs and mix with melted butter until evenly combined. Press mixture firmly into the bottom of prepared pan. Refrigerate while preparing filling.
03 - In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add sour cream, then incorporate eggs one at a time. Mix in vanilla extract, lemon juice, and flour until just combined. Do not overmix.
04 - Gently fold 0.85 cup mango puree into filling to create a marbled effect.
05 - Pour filling over chilled biscuit base and smooth the top.
06 - Mix 0.42 cup mango puree with powdered sugar if using. Drop spoonfuls onto cheesecake batter and gently swirl with a skewer or knife.
07 - Place springform pan in a larger roasting tray. Pour hot water halfway up the sides of pan. Bake for 55 to 60 minutes until edges are set and center has slight wobble.
08 - Turn off oven and leave door ajar. Allow cheesecake to cool for 1 hour inside oven. Remove and transfer to refrigerator for at least 4 hours or overnight.
09 - Blend 0.63 cup mango puree with powdered sugar and lemon juice until smooth. Strain if desired. Refrigerate until ready to serve.
10 - Spread or drizzle chilled mango coulis over cheesecake. Slice and serve chilled.

# Expert Tips:

01 -
  • The creamy filling stays impossibly smooth while the mango keeps it feeling light and fresh, not heavy like some cheesecakes can be.
  • It looks restaurant-worthy but actually comes together without any fancy techniques or mysterious baking tricks.
02 -
  • Overmixing the filling after you add the eggs is the enemy; mix just until combined and you'll never have to apologize for a cracked cheesecake.
  • The water bath looks fancy but it's actually insurance against disaster, and skipping it almost guarantees a dry, cracked result.
03 -
  • Let your cream cheese sit at room temperature for at least 30 minutes before mixing, because cold cream cheese will never become completely smooth no matter how long you beat it.
  • If you notice cracks forming as the cheesecake cools, you can hide them under the mango coulis or smooth them away by brushing the top gently with a spatula dipped in cool water.
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