Mango Swirl Cheesecake | How to make Mango Swirl Cheesecake

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By Winola Peris
Created on 6th Jun 2016
  • Mango Swirl Cheesecake, How to make Mango Swirl Cheesecake
Mango Swirl Cheesecakeby Winola Peris
  • Mango Swirl Cheesecake | How to make Mango Swirl Cheesecake (9 likes)

  • 0 reviews
    Rate It!
  • By Winola Peris
    Created on 6th Jun 2016

About Mango Swirl Cheesecake

Marrying the goodness of pulpy Alphonso Mangoes and an extra thick biscuit base, this Mango Swirl Cheesecake is the stuff of dreams!

Mango Swirl Cheesecake is a delicious dish which is liked by people of all age groups. Mango Swirl Cheesecake by Winola Peris has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Mango Swirl Cheesecake at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mango Swirl Cheesecake takes 20 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mango Swirl Cheesecake is a good option for you. The flavour of Mango Swirl Cheesecake is tempting and you will enjoy each bite of this. Try this Mango Swirl Cheesecake on weekends and impress your family and friends. You can comment and rate the Mango Swirl Cheesecake recipe on the page below.

  • Prep Time20mins
  • Cook Time60mins
  • Serves4People
Mango Swirl Cheesecake

Ingredients to make Mango Swirl Cheesecake

  • For the Biscuit Base:
  • Digestive biscuits – 200 g
  • Caster Sugar – 30 g
  • Unsalted Butter – 55 g, melted
  • For the Cheesecake Layer:
  • Cream Cheese – 200 g
  • Caster Sugar – 1/2 cup
  • Eggs – 2
  • a squeeze of lemon juice
  • Vanilla extract – 1/2 tsp
  • Fresh Cream – 125 ml
  • Mango – 1, cubed
  • For the Mango Swirl:
  • Mango – 1, skinned
  • Sugar – 1 tbsp

How to make Mango Swirl Cheesecake

  1. Preheat your oven to 175 degrees Celsius. Using a food processor or a regular mixer grinder, blitz the digestive biscuits to a coarse powder. Add in the caster sugar and melted butter, and using your hands, knead the mixture for a minute.
  2. Press the biscuit mixture into the base of a springform pan that has been greased and lined with parchment paper. Bake the base for 10 minutes, then take it out and leave it to cool.
  3. While the base cools, puree the mango for the mango swirl. Add in the sugar and give it a good blitz. Then pass it through a sieve to make sure none of the stringy, fibrous bits of the mango make their way into the mango swirl. Leave aside.
  4. To prepare the cheesecake layer, whip the cream cheese and sugar until light and fluffy. Add in an egg at a time and whip until well incorporated between additions.
  5. Pour in the vanilla extract, lemon juice and fresh cream and give it a final mix. Add in the cubed mango.
  6. Cover the base and sides of the springform pan with aluminium foil. Then place it in a larger roasting pan filled with about an inch of water (also called a water bath). Pour the cheesecake mixture over the cooled biscuit base.
  7. Then, using a spoon, drop blobs of the prepared Mango Swirl onto the surface of the cheesecake mixture. With a skewer, lightly swirl the mango puree around with long cursive movements to give it that swirled effect.
  8. Pop the cheesecake into the oven while still in the water bath and bake for an hour. Once the 60 minutes are up, turn off the oven and leave the cheesecake in it to cool for another hour with the oven door closed.
  9. Take the cheesecake out and allow it to cool completely before you refrigerate it. Once chilled, DIG RIGHT IN!

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