Mango Raspberry Cheesecake by @millsandbuns

50 min

9 servings

🍪

180 g

Biscuits

🧈

50 g

Butter

🧀

450 g

Cream cheese

🥛

300 g

Condensed milk

🥛

180 ml

Cream

🍦

5 ml

Vanilla extract

🍬

75 g

Caster sugar

🌽

8 g

Corn flour

🥭

60 ml

Mango puree

🫐

60 ml

Raspberry compote

  1. Preheat

    Preheat the oven to 160°C (320°F).

  2. Combine
    • crushed biscuits
    • melted butter

    Combine the 180 g crushed biscuits with the 50 g melted butter until evenly moistened.

  3. Press
    • Biscuits

    Press the biscuit mixture firmly and evenly into the base of the 9-inch square baking pan.

  4. Whisk
    • cream cheese
    • sweetened condensed milk

    Whisk the 450 g cream cheese with the 300 g sweetened condensed milk until smooth.

  5. Whisk
    • fresh cream
    • vanilla extract
    • Cream cheese

    Whisk the 180 ml fresh cream and 1 teaspoon vanilla extract into the cream cheese mixture.

  6. Stir
    • caster sugar
    • corn flour

    Stir the 75 g caster sugar with the 1 tablespoon corn flour until combined.

  7. Whisk
    • caster sugar
    • corn flour

    Whisk the sugar mixture into the cheesecake batter until no dry corn flour remains.

  8. Pour
    • Biscuits

    Pour the cheesecake batter over the prepared biscuit base.

  9. Spoon
    • mango puree
    • raspberry compote

    Spoon 60 ml mango puree and 60 ml raspberry compote over the batter.

  10. Dollop

    Drag a skewer through the fruit dollops to create a marbled swirl.

  11. Place

    Place the baking pan inside the roasting pan and add hot water halfway up the sides to create a water bath.

  12. Bake

    Bake the cheesecake in the water bath for 25 to 30 minutes at 160°C (320°F).

  13. Cool

    Cool the cheesecake completely before chilling until set, then slice into 9 portions.

Mango Raspberry Cheesecake by @millsandbuns

50 min

9 servings

🍪

180 g

Biscuits

🧈

50 g

Butter

🧀

450 g

Cream cheese

🥛

300 g

Condensed milk

🥛

180 ml

Cream

🍦

5 ml

Vanilla extract

🍬

75 g

Caster sugar

🌽

8 g

Corn flour

🥭

60 ml

Mango puree

🫐

60 ml

Raspberry compote

Preparation Steps

  1. Step 1/13

    Preheat the oven to 160°C (320°F).

  2. Step 2/13

    Combine the 180 g crushed biscuits with the 50 g melted butter until evenly moistened.

    🍪crushed biscuits
    🧈melted butter
    🥣mixing bowl
    🥄spatula

  3. Step 3/13

    Press the biscuit mixture firmly and evenly into the base of the 9-inch square baking pan.

    🍳9-inch square baking pan
    🥄spatula

  4. Step 4/13

    Whisk the 450 g cream cheese with the 300 g sweetened condensed milk until smooth.

    🧀cream cheese
    🥛sweetened condensed milk
    🥣mixing bowl
    🥄whisk

  5. Step 5/13

    Whisk the 180 ml fresh cream and 1 teaspoon vanilla extract into the cream cheese mixture.

    🥛fresh cream
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  6. Step 6/13

    Stir the 75 g caster sugar with the 1 tablespoon corn flour until combined.

    🍬caster sugar
    🌽corn flour
    🥣mixing bowl
    🥄whisk

  7. Step 7/13

    Whisk the sugar mixture into the cheesecake batter until no dry corn flour remains.

    🍬caster sugar
    🌽corn flour
    🥣mixing bowl
    🥄whisk

  8. Step 8/13

    Pour the cheesecake batter over the prepared biscuit base.

    🍳9-inch square baking pan
    🥄spatula

  9. Step 9/13

    Spoon 60 ml mango puree and 60 ml raspberry compote over the batter.

    🥭mango puree
    🫐raspberry compote
    🍳9-inch square baking pan
    🥄measuring spoons

  10. Step 10/13

    Drag a skewer through the fruit dollops to create a marbled swirl.

    🍳9-inch square baking pan
    🍢skewer

  11. Step 11/13

    Place the baking pan inside the roasting pan and add hot water halfway up the sides to create a water bath.

    🍳9-inch square baking pan
    🍳roasting pan

  12. Step 12/13

    Bake the cheesecake in the water bath for 25 to 30 minutes at 160°C (320°F).

    🍳9-inch square baking pan
    🍳roasting pan

  13. Step 13/13

    Cool the cheesecake completely before chilling until set, then slice into 9 portions.

    🍳9-inch square baking pan

Composition

Ingredients

Types

Grains, Baked Goods, Dairy, Flavorings, Sweeteners, Thickeners, Fruit, Preserves

Ingredients

Biscuits, Butter, Cream cheese, Condensed milk, Cream, Vanilla extract, Caster sugar, Corn flour, Mango puree, Raspberry compote

Notes

Biscuits (crushed), Butter (melted), Cream (fresh cream), Mango puree (to swirl, amount not given), Raspberry compote (to swirl, amount not given)

Allergens

Gluten, Milk, Corn

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

465 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 43g, Sugars: 34g, Fat: 29g, Saturated Fat: 17g, Fiber: 1.5g

Nutritional Information

Minerals

Calcium: 180mg, Sodium: 330mg, Potassium: 220mg, Iron: 1.1mg

Vitamins

Vitamin A: 230µg, Vitamin C: 9mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

9-inch square baking pan, mixing bowl, whisk, spatula, measuring spoons, roasting pan, skewer

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Afternoon Tea, Party, Celebration, Potluck

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Creamy, Silky, Crumbly, Smooth, Tender

Flavors

Sweet, Tangy, Fruity, Creamy, Buttery, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

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