Luscious Mango Cheesecake Swirl (Print View)

Creamy cheesecake with vibrant mango puree and a buttery biscuit base topped with mango coulis.

# Components:

→ Base

01 - 7 oz digestive biscuits, crushed into fine crumbs
02 - 2.8 oz unsalted butter, melted

→ Cheesecake Filling

03 - 17.6 oz full-fat cream cheese, softened
04 - 5.3 oz granulated sugar
05 - 7 oz mango puree from fresh ripe mangoes
06 - 5 fl oz 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 - 3.5 oz mango puree from fresh ripe mangoes
12 - 1 tablespoon powdered sugar, optional

→ Mango Coulis

13 - 5.3 oz mango puree
14 - 2 tablespoons powdered sugar
15 - 1 teaspoon fresh lemon juice

# Preparation Steps:

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 combine with melted butter until evenly distributed. Press firmly and compactly into the bottom of the prepared pan. Refrigerate while preparing the filling.
03 - Beat softened cream cheese and granulated sugar in a large bowl until smooth and creamy. Add sour cream, eggs one at a time, vanilla extract, lemon juice, and flour. Mix until just combined, avoiding overmixing.
04 - Gently fold 7 oz mango puree into the filling to create a marbled effect.
05 - Pour the filling over the chilled biscuit base and smooth the top with a spatula.
06 - Mix 3.5 oz mango puree with powdered sugar if using. Drop spoonfuls over the cheesecake batter and gently swirl with a skewer or knife to create decorative patterns.
07 - Place the springform pan in a larger roasting tray. Add hot water halfway up the sides of the springform pan. Bake for 55 to 60 minutes until edges are set and the center has a slight wobble.
08 - Turn off the oven and leave the door slightly ajar. Let the cheesecake cool inside for 1 hour to prevent cracking. Remove from the oven and transfer to the refrigerator.
09 - Refrigerate the cheesecake for at least 4 hours or overnight for optimal texture and flavor development.
10 - Blend 5.3 oz mango puree with powdered sugar and lemon juice until smooth. Strain through a fine mesh if desired. Refrigerate until ready to serve.
11 - Spread or drizzle the chilled mango coulis over the top of the cheesecake. Slice using a warm, wet knife and serve immediately.

# Expert Advice:

01 -
  • It tastes like a vacation without leaving your kitchen, and people genuinely think you spent hours perfecting it.
  • The water bath method sounds fancy but guarantees a silky, crack-free cheesecake every single time.
  • Fresh mango puree makes this feel special and bright, nothing artificial or heavy about it.
02 -
  • Room temperature ingredients are absolutely essential—cold cream cheese and eggs won't blend smoothly and you'll end up with a grainy, lumpy filling no matter how much you beat it.
  • The water bath is not optional or fussy; it's the difference between a perfectly creamy cheesecake and one that's cracked and dry.
  • Resist the urge to open the oven door while it bakes—even a quick peek can cause temperature fluctuations that result in cracking.
03 -
  • Let your cream cheese soften at room temperature for at least 30 minutes before beating, or you'll fight lumps and create a dense, grainy filling that no further mixing can save.
  • The mango coulis can be made a day ahead and stored covered in the refrigerator, which actually improves the flavor as it sits.
  • If your cheesecake develops small cracks on top, don't panic—the coulis drizzle will hide any imperfections completely and your secret is safe.
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