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Mango Swirl Cheesecake!

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Mango Swirl Cheesecake

Marvelous Mango-Swirl Cheesecake!

D.Schmidt for About.com
Try this recipe for the smoothest, most scrumptious exotic-flavored cheesecake. The mango can be purchased fresh if it's in season, or alternatively you can use canned mango (look for it in either the canned fruit section or the Asian section). You'll find this simple recipe for cheesecake easy, fun to make, and sooo delicious, you'll impress your guests and even yourself as soon as you take that first lovely bite! Contains lots of professional tips to make your cheesecake come out tasting smooth and delicious. Makes a superb ending to any meal, and it's so easy to serve guests - just take out of the refrigerator and slice up. Hope you love it as much as my family does!

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 1 large cheesecake

Ingredients:

  • 4 250 gram packages cream cheese (I used Philadelphia)
  • 5 eggs
  • 1 cup sugar
  • 1 Tbsp. flour
  • 1 cup sliced mango (1-2 fresh mango OR 14 oz. can sliced mango)
  • 1 tsp. coconut flavoring (optional)
  • CRUST:
  • 1/3 cup + 2 Tbsp. softened butter OR coconut oil
  • 1+3/4 cup graham cracker crumbs OR social tea biscuit crumbs

Preparation:

  1. Preheat oven to 350 degrees. Prepare a spring-form pan by lining it with tin foil/parchment paper, OR you can use a standard cake pan plus several ramekins. Grease with butter or coconut oil.
  2. Stir room-temperature or microwave warmed butter into cracker crumbs (or pulse in processor to combine). Press into bottom of prepared pan to make a bottom crust. Set in refrigerator.
  3. Place mango slices in food processor or blender (for preparing fresh mango, see: How to Cut & Prepare Mango). Add two Tbsp. water, the coconut flavoring if using, and blitz to make a thick puree. If using fresh mango you may want to add 2 tsp. sugar to sweeten it. Set aside.
  4. Place cream cheese in a large mixing bowl. If cold, cover with a plate and microwave 1-2 minutes until soft. Add sugar and beat at low speed until smooth. Now begin adding eggs one at a time, beating at low speed (I did this by hand with a whisk to avoid over-beating).
  5. Add half the mango puree and sprinkle over flour. Mix on low speed or by hand just until incorporated. Pour batter into prepared pan(s) and smooth out top.
  6. Now the fun part: drizzle remaining puree onto surface of cake in 3 horizontal lines or dots all over surface. With a cake-tester, skewer, or thin-bladed knife, swirl batter and puree together using wide circular movements.
  7. Set in preheated oven to bake 1 hour or 10 minutes longer if cake appears undercooked. Note that top of cheesecake may still be a little 'jiggly' - it will firm up later. Allow to cool in pans before removing, then refrigerate until ready to serve. Enjoy!

Cheesecake Tips: Set a pan of water on one of the lower racks of your oven while cheesecake is baking - this prevents cracking. Tapping cheesecake on counter just before baking helps too (releases the air), as does the addition of a little flour, as in this recipe.

User Reviews

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 5 out of 5
Measurements, Member junanabo

""4 packages Philadelphia cream cheese or equivalent"" is not a unit of measure...is it?

8 out of 16 people found this helpful.

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