Luscious Mango Cheesecake Swirl (Printable)

Creamy cheesecake with fresh mango puree and buttery biscuit base, topped with a tangy mango coulis.

# What You’ll Need:

→ 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 - 5.1 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

# Directions:

01 - Preheat oven to 320°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
03 - In a large bowl, beat the softened cream cheese and granulated 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 7 oz of mango puree into the filling to create a marbled effect.
05 - Pour the mango-cheesecake filling over the chilled biscuit base. Smooth the top surface with a spatula.
06 - Mix 3.5 oz mango puree with powdered sugar if desired. Drop spoonfuls on top of the cheesecake batter and gently swirl with a skewer or knife to create decorative patterns.
07 - Place the springform pan in a larger baking tray. Add hot water to the larger tray until it reaches halfway up the sides of the springform pan. Bake for 55-60 minutes until the edges are set and the center has a slight wobble.
08 - Turn off the oven and leave the door ajar. Allow the cheesecake to cool in the oven for 1 hour. Remove from oven and refrigerate for at least 4 hours or overnight.
09 - Blend 5.3 oz 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 into 10 equal servings and serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent all day in the kitchen, but the actual hands-on work is barely thirty minutes.
  • That tropical mango swirl on top looks so intentional and beautiful that people assume you've made cheesecake a hundred times before.
  • Unlike dense cheesecakes that sit heavy, the mango puree keeps this one tasting bright and almost refreshing, even after a big dinner.
02 -
  • The water bath is not optional if you want a creamy center without cracks; I learned this the hard way the first time I tried to skip it thinking I could manage the temperature with just the oven.
  • Mango ripeness changes everything, so taste your puree before sweetening; ripe Alphonso mangoes are almost too sweet already, and I've had to reduce added sugar more than once.
03 -
  • Let your cream cheese reach true room temperature; if it's still even slightly cold, it resists incorporating smoothly and creates a grainy texture that persists even after baking.
  • Save a few slices of fresh mango to top the plated dessert if you have extra, a simple touch that tastes elegant and reminds everyone why they fell in love with this cake in the first place.
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