Luscious Mango Cheesecake Swirl (Printable)

A creamy dessert featuring fresh mango puree on a buttery biscuit base with a smooth mango coulis finish.

# What you need:

→ Base

01 - 1.4 cups digestive biscuit crumbs
02 - 5.5 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. Mix with melted butter until evenly combined. Press firmly into the bottom of the prepared pan. Refrigerate while preparing filling.
03 - In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add sour cream, eggs one at a time, vanilla extract, lemon juice, and flour. Mix until just combined without overmixing.
04 - Gently fold 0.85 cup mango puree into the batter to create a marbled effect.
05 - Pour the filling over the chilled biscuit base and smooth the top evenly.
06 - Mix 0.42 cup mango puree with powdered sugar if desired. Drop spoonfuls on top of the batter and swirl gently with a skewer or knife.
07 - Place the springform pan in a larger roasting tray. Add hot water to the tray until it reaches halfway up the sides of the pan. Bake for 55 to 60 minutes until edges are set and center has a slight wobble.
08 - Turn off the oven and leave the door ajar. Allow the cheesecake to cool for 1 hour inside the oven. Remove from oven and refrigerate for at least 4 hours or overnight.
09 - Blend 0.63 cup mango puree with powdered sugar and lemon juice until smooth. Strain through a fine sieve if desired. Refrigerate until serving.
10 - Spread or drizzle the chilled mango coulis over the cheesecake. Slice with a sharp, warm knife and serve immediately.

# Expert tips:

01 -
  • It strikes that perfect balance between decadent and light, so you can enjoy a generous slice without feeling weighed down.
  • The tropical mango flavor works magic on guests who think they don't like cheesecake, converting them instantly.
  • Most of the work happens ahead of time, which means you can chill out literally and figuratively before serving.
02 -
  • Do not skip the water bath; I learned this the hard way when my first cheesecake cracked like a dried riverbed, and I've never made one without it since.
  • Room temperature ingredients are everything, so pull your cream cheese and eggs out of the fridge at least an hour before you start mixing.
  • The wobble in the center is correct and desired; a fully set cheesecake in the oven will actually become rubbery and dense once chilled.
03 -
  • If cream cheese is firm when you need it, cube it and let it sit for 15 minutes, then beat it with a hand mixer for a few seconds before adding other ingredients.
  • The secret to crack-free cheesecake is the combination of a water bath, slow cooling, and not overbaking; trust the wobble and you'll never regret it.
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