For this week’s #SundaySupper I bring to you an original creation, the Mango Swirl Cheesecake.
Let me put it on the record that if you’re expecting real mango pieces, then you’re going to be disappointed. But I promise you this: it will still be entirely worth your while. The flavor comes from the fruit itself: I used a puree of one fresh mango and blended it with a part of the cream cheese batter separately. Then I poured the batters alternatively and gave it a little swirl. The rich mango comfortably compliments the decadent vanilla batter. The one thing you should keep in mind is that both batters should be more or less of the same consistency. Don’t let the mango batter be too runny – that could result in it settling down and baking unevenly.
Feel free to dress it with a mango or raspberry sauce, some maraschino cherries or keep off the clutter and eat it simple and pristine. The mango in this recipe could be substituted with raspberries, strawberries, blackberries, blueberries, peaches. … the possibilities are endless.
Over to the recipe: Rich and creamy, vanilla and mango playing on your tastebuds in this scrumptious cheesecake.
- 10 – 12 digestive biscuits
- ½ teaspoon cinnamon
- 2 tablespoons brown sugar
- ½ stick (1/4 cup) butter
- 3 * 8 ounce cream cheese, softened
- 1 cup + 2 tablespoons sugar
- 1 Mango, peeled and pureed
- 11/2 teaspoon vanilla essence
- 3 eggs
- Tip all the ingredients in a food processor and blitz until finely processed. Press it into a springform pan and bake it at 300F for 10 minutes or until slightly brown.
- Preheat the oven to 300F
- In a large bowl, beat the cream cheese and sugar until light and fluffy
- Add the eggs one by one beating after every addition until incorporated. Add in the vanilla essence along with the last egg.
- Remove ½ cup of the batter and blend it with the pureed mango.
- Pour ½ of the vanilla batter over the pre baked crust, then pour the mango batter and finally the left over vanilla batter. Using a knife, make a couple of swirls. Make sure you don’t over mix the batter.
- Pour warm water in a big baking pan. Place the tin in the baking pan and bake for 70 to 80 minutes.
- After your cake is done, let it remain in the oven for an hour.
- Remove, let it cool and refrigerate it for at least four to five hours or overnight.
The theme for this week’s #SupperSunday is dedicated to Memorial Day and we are bringing you a fabulous spread. When I was reading through the list, I could only think of is all of us coming together for a pot luck. Can you imagine what a crazy party that would be?
- Creamy Bacon and Avocado Pasta Salad by Daily Dish Recipes
- Sweet and Savory Ham and Mango Salad by Rambling Notebook
- Summer Pasta Salad with Lemon Lime Dressing by Mama’s Blissful Bites
- Soba Noodles with Swiss Chard and Mushrooms by Soni’s Food for Thought
- Malaysian Pickled Vegetables by Cookistry
- Wedge Salad & Homemade blue Cheese Dressing by In the Kitchen with KP
- Grilled Cesar Salad with Homemade Caesar Dressing by The Messy Baker
From the Grill:
- Grilled Balsamic Pork Kebobs by Momma’s Meals
- Grilled Chicken Lettuce Wraps by That Skinny Chick
- Grilled Shrimp Po Boys with Radicchio Slaw Pescetarian Journal
- Bourbon Soy Sauce Pork Chops and Tilapia Family Foodie
- Green Chile Bacon Cheeseburgers by Damn Delicious
- Kalua Pulled Pork by Juanita’s Cocina
- Mocha Latte and Chocolate Hazelnut Pudding Cups by Mrs. Mama Hen
- Ice Cream Pie by Make Dinner Easy
- Chocolate Peanut Butter Cup Ice Cream Rice Crispy Treats by Chocolate Moosey
- Lite Mango Coconut Ice Cream with Berry Ginger Topping by Sue’s Nutrition Buzz
- Stars and Stripes Pound Cake by Big Bear’s Wife
- Chocolate Lava Cake Cositas Bonitas
- Mango cardamom Cupcakes Beetle’s Kitchen
- Watermelon Muffins The Meltaways
- Mango Swirl Cheesecake Baker Street
Our recipes will be perfectly paired by Wine Everyday