Mango Swirl Cheesecake
A simple recipe for a smooth mango cheesecake with a tropical flair, made with fresh mango.
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Instructions
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Preheat oven to 3500F. Line and grease a 9-inch springform pan.
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Combine cracker crumbs with softened butter, then press into the pan to form the crust and refrigerate.
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Puree mango slices with 2 tablespoons water, optional coconut flavoring, and 2 teaspoons sugar if using fresh mango.
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Soften cream cheese, then beat with sugar until smooth.
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Gradually add eggs, beating on low speed until just combined.
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Fold in half of the mango puree and flour into the cream cheese mixture.
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Pour batter into the prepared pan.
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Drizzle the remaining mango puree onto the cake surface, then swirl it into the batter with a skewer or knife.
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Bake for 1 hour, or 20 minutes for ramekins, until edges are set and the center is slightly jiggly.
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Cool the cheesecake in the pan, then refrigerate until ready to serve.
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Slice and serve.