Mango Cheesecake Lush Tropical (Print Version)

Creamy mango swirled cheesecake with a buttery biscuit base and vibrant mango coulis topping.

# Ingredient List:

→ 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 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

# How to Make:

01 - Preheat oven to 320°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Crush digestive biscuits into fine crumbs and combine with melted butter until evenly incorporated. Press mixture firmly into the bottom of the prepared pan and refrigerate while preparing the filling.
03 - Beat softened cream cheese and granulated sugar together 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 mango puree into the filling to create a marbled effect.
05 - Pour filling mixture over the chilled biscuit base and smooth the top surface.
06 - Mix 3.5 oz mango puree with powdered sugar if desired. Drop spoonfuls across the cheesecake batter and swirl gently using a skewer or knife.
07 - Place the springform pan in a larger roasting tray and add hot water until it reaches halfway up the sides. Bake for 55 to 60 minutes until edges are set and center has a slight wobble.
08 - Turn off oven and leave the door slightly ajar. Allow 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 mesh if desired. Refrigerate until ready to serve.
10 - Spread or drizzle chilled mango coulis over the cooled cheesecake. Slice with a warm knife and serve chilled.

# Expert Advice:

01 -
  • It tastes like a vacation without leaving your kitchen, with fresh mango singing through every bite.
  • The texture is impossibly creamy yet light enough that you can actually eat two slices without feeling guilty about it.
  • People will assume you spent all day on this, but honestly, the hardest part is waiting for it to chill.
02 -
  • The water bath is not optional if you want a creamy interior and smooth top—skipping it results in cracked, dry cheesecake that tastes regrettable.
  • Overnight chilling transforms the texture from good to transcendent, so resist the urge to slice it too soon even though the smell will tempt you relentlessly.
  • Room temperature cream cheese actually matters because cold cream cheese refuses to blend smoothly with the other ingredients, creating an unpleasant grainy texture.
03 -
  • Use a hot knife dipped in water and wiped clean between cuts for slices that look professionally done instead of ragged and sad.
  • If cracks do form on top despite your best efforts, don't panic—the coulis and swirl completely cover any imperfections, and nobody can taste a crack anyway.
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