Mango Cheesecake Swirl Dessert (Printer View)

Creamy mango cheesecake swirled with fresh mango puree atop a buttery biscuit base with glossy coulis.

# 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 - 3/4 cup granulated sugar
05 - 7 ounces fresh mango puree
06 - 2/3 cup sour cream
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon juice
10 - 2 tablespoons all-purpose flour

→ Mango Swirl

11 - 3.5 ounces fresh mango puree
12 - 1 tablespoon powdered sugar, optional

→ Mango Coulis

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

# Method:

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. Combine with melted butter until evenly incorporated. Press firmly into the bottom of prepared pan. Refrigerate while preparing filling.
03 - Beat cream cheese and sugar in large bowl 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 7 ounces mango puree into filling to create marbled effect.
05 - Pour filling over chilled biscuit base. Smooth the top surface.
06 - Mix 3.5 ounces mango puree with powdered sugar if desired. Drop spoonfuls across cheesecake surface and gently swirl using skewer or knife.
07 - Place springform pan in larger baking tray. Add hot water to outer tray reaching halfway up the sides. Bake for 55-60 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. Remove from oven and refrigerate for minimum 4 hours or overnight.
09 - Blend 5.3 ounces mango puree with powdered sugar and lemon juice until smooth. Strain if desired. Chill thoroughly.
10 - Spread or drizzle chilled mango coulis over cheesecake. Slice and serve immediately.

# Expert Advice:

01 -
  • The mango flavor hits fresh and vibrant without tasting artificial or overpowering.
  • It looks stunning on the plate, which means you'll actually want to serve it to people you care about.
  • Once it's chilled, the hardest part is waiting to eat it.
02 -
  • The water bath is not optional—it's the difference between a cake that cracks like a dried riverbed and one that's silky and luxurious.
  • Overmixing the filling is how cheesecakes become dense and crack; mix just until combined and trust that it'll be fine in the oven.
03 -
  • If your cream cheese seems lumpy after mixing, gently warm the filling bowl over a pot of hot water for a minute, stirring constantly, and those lumps will dissolve.
  • Fresh mango puree can separate if you make it too far in advance; pulse it just before using and don't blend it to death.
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