Swirled Mango Cheesecake is a delightful fusion of creamy cheesecake and the tropical sweetness of ripe mangoes. The vibrant mango swirls not only add visual appeal but also infuse each bite with a burst of fruity flavor, making it a perfect dessert for special occasions or a luxurious treat to savor at home.
Why You’ll Love This Recipe
- Tropical Flavor: The incorporation of fresh mango puree provides a refreshing and exotic taste that complements the rich creaminess of the cheesecake.
- Visual Appeal: The marbled effect created by swirling mango puree into the cheesecake batter results in an elegant and appetizing presentation.
- Creamy Texture: A smooth and velvety filling atop a buttery crust offers a delightful contrast in textures.
- Versatility: This recipe allows for variations, such as using different fruits or creating an eggless version, catering to diverse preferences and dietary needs.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
For the Mango Puree:
- 1 cup fresh mango slices
- 2 tablespoons water
- 1 teaspoon coconut flavoring (optional)
For the Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tablespoon all-purpose flour
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a large bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- Make the Mango Puree: In a blender or food processor, combine the fresh mango slices, water, and coconut flavoring (if using). Blend until smooth. If the mangoes are not very sweet, consider adding 2 teaspoons of sugar to enhance sweetness. Set aside.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and continue to beat until well combined. Add the eggs one at a time, beating on low speed after each addition. Sprinkle in the flour and mix just until incorporated.
- Combine and Swirl: Pour half of the cheesecake batter over the prepared crust. Drizzle half of the mango puree over the batter. Pour the remaining cheesecake batter on top, followed by the remaining mango puree. Using a skewer or knife, gently swirl the mango puree into the batter to create a marbled effect.
- Bake: Place the springform pan on a baking sheet and bake in the preheated oven for about 1 hour, or until the center is almost set but still slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Servings and Timing
- Servings: This recipe yields approximately 16 servings.
- Preparation Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: Approximately 80 minutes, plus chilling time
Variations
- Eggless Version: For an eggless cheesecake, consider using alternatives like cornstarch or yogurt to achieve a similar creamy texture.
- Different Fruits: Substitute mango with other fruits such as strawberries, blueberries, or peaches to create different flavor profiles.
- No-Bake Option: For a no-bake version, use gelatin to set the cheesecake instead of baking it.
Storage/Reheating
- Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
- Freezing: To freeze, wrap individual slices tightly in plastic wrap and place them in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. How do I prevent cracks in my cheesecake?
Ensure all ingredients are at room temperature before mixing and avoid overbeating the batter to minimize air incorporation, which can cause cracks.
2. Can I use canned mango puree?
Yes, canned mango puree can be used if fresh mangoes are not available. Ensure it is pure mango puree without added sugars or preservatives.
3. What is the purpose of the water bath in baking cheesecakes?
A water bath provides gentle and even heat, reducing the risk of cracks and ensuring a smooth texture.
4. How long should I let the cheesecake cool before refrigerating?
Allow the cheesecake to cool to room temperature before refrigerating to prevent condensation from forming on the surface.
5. Can I make this cheesecake gluten-free?
Yes, by using gluten-free graham crackers for the crust, you can make this cheesecake gluten-free.
6. How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set, and the center still has a slight jiggle. It will firm up as it cools.
7. Can I use low-fat cream cheese?
Using low-fat cream cheese may result in a less creamy texture. Full-fat cream cheese is recommended for the best results.
8. How can I achieve clean slices when serving?
Use a sharp knife dipped in hot water and wiped dry before each cut to achieve clean slices.
9. Can I add toppings to the cheesecake?
Yes, you can add fresh mango slices, whipped cream, or a mango glaze as toppings
Print
- Prep Time: 20 min
- Cook Time: 6 hrs
- Total Time: 6 hrs
- Yield: 10 slices 1x
Description
Swirled Mango Cheesecake is a stunning no-bake dessert with tropical mango puree swirled into a creamy cheesecake filling. Refreshing, rich, and irresistibly smooth.
Ingredients
Crust:
- 1 1/2 cups digestive biscuit or graham cracker crumbs
- 5 tbsp butter, melted
Filling:
- 16 oz cream cheese
- 1/2 cup sugar
- 1 tsp vanilla
- 3/4 cup mango puree
- 1 cup whipped cream
Instructions
- Mix crust ingredients and press into pan. Chill.
- Beat cream cheese with sugar and vanilla. Add mango puree and fold in whipped cream.
- Pour into crust. Drop extra mango puree on top and swirl.
- Chill 4–6 hrs or overnight. Slice and serve.
Notes
Use ripe mangoes for the best flavor. Great for summer gatherings.
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