Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 1 large cheesecake
- 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)
- 1/3 cup + 2 Tbsp. softened butter OR coconut oil
- 1+3/4 cup graham cracker crumbs OR social tea biscuit crumbs
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.