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Mango Swirl Cheesecake

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 12-16
1 1/3 cups all-purpose flour
1 1/3 cups graham cracker crumbs
1 1/3 cups unsweetened coconut
3 tbsp. granulated sugar
2 tsp. lime zest
1 cup (2 sticks/8 oz./226g) unsalted butter, melted

Fruit Filling:
2 tbsp. (1/4 stick/1 oz./28g) unsalted butter
2 fresh mangoes, peeled and sliced
1/4 cup granulated sugar
1 tsp. lime zest
1 tbsp. lime juice
1 tsp. fresh ginger, grated
1/2 tsp. ground nutmeg

Cheesecake Filling:
1 lb. (two 8 oz. packages/16 oz./453g) cream cheese, room temperature
3/4 cup granulated sugar
1 1/2 tbsp. all-purpose flour
1/8 tsp. salt
1/2 cup mango puree, fresh or canned
2 tbsp. sour cream
1 tbsp. lime juice
1/2 tbsp. vanilla extract
3 eggs

Mango Swirl:
1/2 cup mango puree, fresh or canned
3 tbsp. granulated sugar
1 egg yolk

1. For Crust:
Preheat oven to 350°F/180°C. Combine flour, graham crumbs and coconut with sugar and lime zest. Stir in melted butter and blend until even and crumbly. Press into the bottom and an inch up the sides of an ungreased 9-inch springform pan. Bake for 8 to 10 minutes, until browned around edges and allow to cool. Wrap bottom of pan will foil and place in a baking dish that has at least a 2-inch lip. Reduce oven temperature to 300°F/150°C.

2. To Prepare Fruit Filling:
Melt butter in a sauté pan over medium heat. Add mangoes, sugar, lime zest, lime juice, ginger and nutmeg. Sauté for 5 to 6 minutes, until fruit is tender and juices have evaporated. Allow to cool for 10 minutes and spread into bottom of baked crust.

3. For Cheesecake Filling:
Beat 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. Add sugar, flour and salt and beat again scraping down the sides of the bowl often. Mix in 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. Add eggs one at a time, beating well after each addition, and scraping bowl thoroughly. Pour cheesecake into prepared pan.

4. For Mango Swirl:
Whisk together mango purée, sugar and egg yolk. Drizzle or spoon over cheesecake, and with a skewer or paring knife swirl the puree through. Take cheesecake in baking dish to oven door. Pour boiling water around pan to come up halfway. Bake for 1 1/2 to 2 hours. Halfway through cooking, crack the oven door for 10 minutes then complete cooking. Turn off oven, crack oven door, and let cheesecake cool to room temperature. Chill overnight in springform pan.

5. To serve, run a paring knife around the edge of the cheesecake and remove ring.

Makes 12 to 16 servings.

Source: Food TV, Canada
Date: September 27, 2006


Reviewer: Cathryn Little
I cannot believe nobody has reviewed this one yet, it is OUTSTANDING! I followed it to a T, did the water bath and everything. It was the most wonderful birthday gift ever. The second time I made it, I wanted more lime flavor in the crust, but found that just a hint was actually more powerful, so to speak. I use this crust for many other cheesecakes now, it is a good contrast.


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