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?
Perfect Cocktails:
- Best Margaritas Ever by Supper for a Steal
- Sparkling Watermelon Sangria The Weekend Gourmet
- 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
Classics:
- Kalua Pulled Pork by Juanita’s Cocina
Desserts:
- 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
Happy Baking!
This looks absolutely decadent! I’m a huge cheesecake lover AND mango lover so you could imagine how excited I am to make this. And I don’t mind that there are no mango pieces in here since we already have a whole mango puree in this. Yum!
This looks delicious. The mango makes a beautiful swirl :)
Oh, how I love cheesecake…and I need to add a mango version to my repertoire! Your slice looks amazing, An!!!
What a pretty cheesecake! I bet it is as delicious as it looks. Great recipe for cheesecake lovers.
Awesome flavors here Anu!I love love love mango and go for anything that has mango in it!Your cheesecake looks so so delicious, wish this was a party IRL and I got to taste this :)
I love that you’re part of the Memorial Day celebration. :)
This mango swirl cheesecake looks fantastic. I LOVE mango and I’m pretty fond of cheesecake. This is a winner.
Those are beautiful photos and a beautiful looking cake. :D
Gorgeous! I love it!! It looks so creamy and delish that I need to grab a fork and just start eating! Yes, I could eat the whole thing!!
this looks amazing!!
Your mouthwatering tweet drew me in to this (and it’s only 6 am where I am :-). Wish I could enjoy a slice right now!
What a pretty cheesecake! I think I actually prefer the mango puree that you used, as opposed to the chunks of mango. It would keep that creamy consistency that I love about cheesecakes.
Wow, I love the layout in your photo. I don’t know why I always notice things like that first, but it always delights me to see a striking photo layout. Now on to the cheesecake: I love the mango flavor, and I think the flavor is more intense when the fruit is pureed. I don’t question anything you do, because it’s so obvious that you know what you’re doing!
Cheers,
Alaiyo
I love mangoes and cheesecake so this combination sounds perfect especially with raspberry sauce like you mentioned. The other dishes sound delicious as well. I will have to check those out too!
Sounds delish & easy to make ! Family loves cheesecake .. so this will be on my ” To bake List ” Thanks for sharing !!
‘keep off the clutter and eat it pristine’ is my favorite way to enjoy cheesecake – especially one like this! the mango swirl is pretty, and I bet delicious. I love cheesecake…
Oh, your mango swirl is so pretty!
This looks gorgeous, A! I am in love with everything mango. My next “foodie bucketlist” item is to conquer the cheesecake! Looks like I know where I can start!!
I love mango, and swirling it into cheesecake is match made in heaven. It looks beautiful, and I love how you styled the photo!Also, your caramel croissant bread pudding is my favorite thing in the world at this very moment. I just so happen to have a box ofd ay old croissants on hand ;)
I love the color and your menu list has so many good options to pick from for Sunday’s supper.
Mmmmm… mango…. I love mango. We must be on the same wavelength this week – my recipe is a ham & mango salad. This is going on my must-try list!
This looks superb!!! Love it! And no ~ wasn’t expecting mango pieces! Puree keeps the texture consistent. I love cheesecake. I think I may need to make one or a few :-)
It is a beautiful creation. Love the swirls, so sensuous.
This is so classy and delicious my friend :D
Love the decor around it!
Cheers
Choc Chip Uru
You had me at cheesecake – but this one looks absolutely divine – will be trying it asap!
Oh yes, this is fantastic, what a great change adding them to cheesecake. This is a beauty and I love the swirl.
What a beautiful cheesecake! Looks delicious!
Ooh that swirl of mango is what sold it to me! Love real fresh fruit in a cake :D
This looks and sounds amazing!!
Lovely! The swirls turned out beautiful.
This looks delicious! I love the idea of bringing together mango and cheese. Yum!!!
The cheesecake looks wonderful. The idea to have mango inside is just amazing.
Looks so yummy! Pinning this for future bakes:D Thanks for sharing!
wow – this looks amazing. So delish. I love mangos and the way you blended some pureed some of the fruit and mixed it with the batter is brilliant!
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Everything here is perfect…seriously. Mango INSIDE cheesecake. YES!
That’s SUCH a good idea! I often buy fruit paste when I want to make something like this, bit it’s so pricey that I don’t do it very often!
Jen – You really don’t need the fruit paste anymore. Just puree a mango and you’ll be good to go. :)
What a pretty cheesecake. I love those swirls of mango.
I just love the yellow swirl! It’s so pretty!
This recipe is beautiful and the photography is spectacular! I am honored to have you be a contributor to #SundaySupper. Love sharing your recipes with our followers! Thank you!
Thanks Isabel! It is an absolute pleasure to cook along with the #SundaySupper team. :)
Superb! I wish I can have that slice.
What a beautiful cheesecake. The yellow swirl is absolutely gorgeous. Don’t you just love it when the cheesecake doesn’t crack? I think I’ll be trying this recipe for the next festivity that comes up. Happy #SundaySupper, An.
looks delicious beautiful presentation
Gorgeous cheesecake! I’ve never had mango in a cheesecake and as always, you make it look delicious! Hope you’re having a wonderful Memorial Day weekend!
WOW! That cheesecake looks so good I could lick the screen! I need to love closer to you for #SundaySupper!
Oh my goodness, this looks divine!! Must try this!!! Skye @ www.http://avirtualessence.blogspot.com/
This cheesecake is beautiful! I love that you swirled the mango instead of just throwing in chunks, smoother is usually better in cheesecakes, and it is so much more pretty! I would love a large slice of this!
Thanks Amy! Using the puree surely made a lot of difference. The texture was consistent without really taking away from the flavor.
This cheesecake must taste amazing-I really do like the fact that the mangoes are not just a topping but a swirl cooked into the cake. This is one tropical treat-yum!
This yummy slice looks super inviting. I used my manoges in vodka infused punch this weekend, guess I’ll have to buy more.
I not only love the swirl inside the cake but also the way you have presented the cake. Unique style of presentation and yes to mangoes and cheesecake. Among the many desserts, cheesecake is one of fav.
Oh my – these photos are amazing and love how the cheesecake looks from another planet! I’m right into cheesecake just now (I don’t always eat macarons, lol!) and this looks like a fabulous combination.
I didn’t know about mangoes until I was an adult. Boy! Are they one of my favorites now. Your cheesecake sounds wonderful. I love how pretty the swirl looks when it’s baked.
I love love love mangoes!! Never had them in a cheesecake! This looks wonderful!
Gorgeous cheesecake! I love mango and in a cheesecake. This sounds wonderful!
I love the swirsl and so glad you used real fruit. Many recipes I see use jam/jelly, lovely pics and super sweet treat!
Hoping to make this this weekend. About how much mango do you end up with, once it’s pureed? The reason I’m asking is I’m planning on using some atauflo mangos, which are smaller than the regular ones, and I want to make sure I get the quantities right!
Thanks,
Sasha
Hey Sasha,
I think one medium mango would yield around 1/3 cup of puree approximately.
Happy Baking!
A
just when i read mango puree and cream cheese batter, i gulped and mumbled “wow”.
:D
The only problem with this recipe is knowing when to stop eating… YUM!
Sometimes I see desserts that stop me in my tracks, and this is one of them! Holy moly – Mango cheesecake? I’m melting… Literally…Kinda…