Mango Swirl Cheesecake by @millsandbuns

45 min
Hard

9 servings

🍪

180 g

Digestive Biscuits

🧈

60 g

Butter

🧀

450 g

Cream Cheese

🍬

150 g

Caster Sugar

🧂

0.3 g

Salt

🌼

5 ml

Vanilla Extract

🥚

2 large

Eggs

🥛

60 ml

Whipping Cream

🥣

120 g

Sour Cream

🌽

4 g

Corn Flour

🍋

23 ml

Lemon Juice

🥭

120 ml

Mango Purée

Preparation Steps

  1. Step 1/12

    Preheat the oven to 160°C (320°F). Place the square baking pan inside the roasting pan and boil enough water for the water bath.

    ⬜square baking pan
    🍳roasting pan

  2. Step 2/12

    Combine the crushed digestive biscuits with 60 g melted butter in a mixing bowl until all crumbs are moistened.

    digestive biscuits
    butter
    🥣mixing bowl
    🥄rubber spatula

  3. Step 3/12

    Press the biscuit mixture firmly and evenly into the base of the square baking pan.

    digestive biscuits
    butter
    ⬜square baking pan
    🥄rubber spatula

  4. Step 4/12

    Whisk the cream cheese, sour cream, caster sugar, salt, and vanilla extract in a clean mixing bowl until smooth.

    cream cheese
    sour cream
    caster sugar
    salt
    vanilla extract
    🥣mixing bowl
    🌀whisk

  5. Step 5/12

    Add the 2 eggs one at a time, whisking after each addition only until incorporated.

    eggs
    🥣mixing bowl
    🌀whisk

  6. Step 6/12

    Whisk in the whipping cream, corn flour, and lemon juice until the cheesecake batter is smooth.

    whipping cream
    corn flour
    lemon juice
    🥣mixing bowl
    🌀whisk
    🥄measuring spoons

  7. Step 7/12

    Pour the cheesecake batter over the prepared biscuit base and level the surface with a rubber spatula.

    digestive biscuits
    butter
    cream cheese
    ⬜square baking pan
    🥄rubber spatula

  8. Step 8/12

    Spoon mango purée over the batter, then drag a skewer through it to create decorative swirls.

    mango purée
    ⬜square baking pan
    🍢skewer

  9. Step 9/12

    Pour hot water into the roasting pan around the square baking pan, keeping the water below the rim of the cake pan.

    ⬜square baking pan
    🍳roasting pan

  10. Step 10/12

    Bake the cheesecake in the water bath at 160°C (320°F) for 20 to 25 minutes, until the edges are set and the center has a slight wobble.

    ⬜square baking pan
    🍳roasting pan

  11. Step 11/12

    Remove the square baking pan from the water bath and cool the cheesecake completely at room temperature.

    ⬜square baking pan
    🍳roasting pan

  12. Step 12/12

    Demould the cooled cheesecake and slice it into 9 squares before serving.

    ⬜square baking pan

Composition

Ingredients

Types

Grains, Biscuits, Dairy, Fat, Cheese, Sweeteners, Seasonings, Flavorings, Eggs, Cream, Cultured dairy, Thickeners, Corn, Fruit, Citrus, Tropical fruit

Ingredients

Digestive biscuits, Butter, Cream cheese, Caster sugar, Salt, Vanilla extract, Eggs, Whipping cream, Sour cream, Corn flour, Lemon juice, Mango purée

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

410 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 35g, Total fat: 27g, Saturated fat: 16g, Fiber: 1g, Sugars: 26g

Nutritional Information

Minerals

Calcium: 150mg, Sodium: 270mg, Potassium: 180mg

Vitamins

Vitamin A: 280IU, Vitamin C: 10mg, Vitamin D: 0.7mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

square baking pan, mixing bowl, whisk, rubber spatula, skewer, roasting pan, measuring spoons

Appliances

oven

Type

Type

Type Of Dish

Dessert, Baked good

Occasions

Summer, Afternoon tea, Party, Celebration, Potluck

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American, Western

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Silky, Crumbly, Tender

Flavors

Sweet, Tangy, Fruity, Buttery, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the dessert contains dairy and eggs), fridge : 4 days (Store in an airtight container,Keep at or below 4°C (40°F),Chill fully before storing), freezer : 2 months (Wrap individual bars tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)