Mango Swirl Cheesecake

The filling used here is also available as a standalone recipe: Mango Fruit Filling.

The swirl used here is also available as a standalone recipe: Mango Swirl.

Ingredients

Crust

• 1 1/3 cup (320 ml) all purpose flour
• 1 1/3 cup (320 ml) graham crumbs
• 1 1/3 cup (320 ml) unsweetened coconut
• 3 tbsp (45 ml) sugar
• 2 teaspoons (10 ml) lime zest
• 1 cup (240 ml) unsalted butter, melted

Fruit Filling

• 2 tbsp (30 ml) unsalted butter
• 2 fresh mangoes, peeled and sliced
• 1/4 cup (60 ml) sugar
• 1 tsp (5 ml) lime zest
• 1 tbsp (15 ml) lime juice
• 1 tsp (5 ml) fresh ginger, grated
• 1/2 tsp (2.5 ml) ground nutmeg

Cheesecake Filling

• 1 lb. (450 g) cream cheese, room temperature
• 3/4 cup (180 ml) sugar
• 1 1/2 tbsp (20 ml) all purpose flour
• 1/8 tsp (0.5 ml) salt
• 1/2 cup (120 ml) mango puree, fresh or tinned
• 2 tbsp (30 ml) sour cream
• 1 tbsp (15 ml) lime juice
• 1/2 tbsp (7.5 ml) vanilla extract
• 3 eggs

Mango Swirl

• 1/2 cup (120 ml) mango puree (fresh or tinned)
• 3 tbsp (45 ml) sugar
• 1 egg yolk

To Assemble

1. To make the crust, preheat the oven to 350° F (175°C). Combine the flour, graham crumbs, and coconut with the sugar and lime zest. Stir in the melted butter and blend until even and crumbly.
2. Press into the bottom and an inch up the sides of an ungreased 9-inch (23 cm) springform pan. Bake for 8 to 10 minutes, until browned around the edges, then allow to cool.
3. Wrap the bottom of the pan with foil and place in a baking dish that has at least a 2-inch (5 cm) lip. Reduce the oven temperature to 300° F (150°C).
4. To prepare the fruit filling, melt the butter in a sauté pan over medium heat. Add the mangoes, sugar, lime zest, lime juice, ginger, and nutmeg.
5. Sauté for 5 to 6 minutes, until the fruit is tender and the juices have evaporated. Allow to cool for 10 minutes, then spread into the bottom of the baked crust.
6. To make the cheesecake filling, beat the cream cheese in a mixer fitted with the paddle attachment, or with electric beaters, until smooth and fluffy, scraping down the sides of the bowl often.
7. Add the sugar, flour, and salt and beat again, scraping down the sides of the bowl often.
8. Mix in the mango purée, sour cream, lime juice, and vanilla and blend well. At this point there should be no lumps; if there are, beat again until smooth.
9. Add the eggs one at a time, beating well after each addition and scraping the bowl thoroughly. Pour the cheesecake into the prepared pan.
10. To make the mango swirl, whisk together the mango purée, sugar, and egg yolk. Drizzle or spoon over the cheesecake, and with a skewer or paring knife swirl the puree through.
11. Take the cheesecake in the baking dish to the oven door. Pour boiling water around the pan to come up halfway. Bake for 1½ to 2 hours.
12. Halfway through cooking, crack the oven door for 10 minutes, then complete cooking.
13. Turn off the oven, crack the oven door, and let the cheesecake cool to room temperature. Chill overnight in the springform pan.
14. To serve, run a paring knife around the edge of the cheesecake and remove the ring. (This final step was truncated in the source and completed from the recipe’s published original; see the in-page Source reference.)

Source reference

Curation note (AI-assisted reconstruction): this recipe is archived from blimacake.com and kept as its own version. The source post was truncated mid-word in its final step. During curation an AI web search located the recipe’s published original, The Avid Baker’s “Mango Swirl Cheesecake,” which matches this recipe word-for-word, and the final step was completed from it: “To serve, run a paring knife around the edge of the cheesecake and remove the ring.” The completion is labeled in the method; nothing else was changed.