Here's the recipe to the mango swirl cheesecake!:Mango Swirl Cheesecake (
with modifications! in brackets that i have done!)
Yield: 12
INGREDIENTS:
Crust• 1 1/3 cup all purpose flour
• 1 1/3 cup graham crumbs (
if you don't like too much crust i cut mine down to 1 cup)
• 1 1/3 cup unsweetened coconut (
Optional)
• 3 tbsp sugar (
2.5 tbsp sugar is pretty sweet already! but if you have a sweet tooth don't follow the sugar modification brackets!)
• 2 teaspoons lime zest
• 1 cup unsalted butter, melted
Fruit Filling• 2 tbsp unsalted butter
• 2 fresh mangoes, peeled and sliced (
3 mangoes wouln't hurt!)
• 1/4 cup sugar
• 1 tsp lime zest
• 1 tbsp lime juice
• 1 tsp fresh ginger, grated
• 1/2 tsp ground nutmeg
Cheesecake Filling• 1 lb. cream cheese, room temperature
• 3/4 cup sugar (
1/2 cup sugar)
• 1 1/2 tbsp all purpose flour
• 1/8 tsp salt
• 1/2 cup mango puree, fresh or tinned
• 2 tbsp sour cream
• 1 tbsp lime juice
• 1/2 tbsp vanilla extract (
1 tbsp i love vanilla!)
• 3 eggs
Mango Swirl• 1/2 cup mango puree (fresh or tinned) (
1/4 cup would be perfect if you actually want to see ur swirls!)
• 3 tbsp sugar (
2 tbsp -- you have enough sugar from crust and cheese to balance this out!)
• 1 egg yolk
To Assemble1. For crust, preheat oven to 350° F. 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 (
do not fill with boiling water yet, at this stage just make sure you have a dish that can flatly place your baking pan into!). Reduce oven temperature to 300° F.
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. (
MAKE SURE THAT THE SAUCE IS JUST DONE ENOUGH, NOT TO A POINT WHERE THE SUGAR STARTS TO CARMELIZE AND HARDEN!!! just cook it until it's a little saucy looking) 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˝ 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.
IT IS VERY USEFUL TO USE THE WATER BATH TRICK TO KEEP YOUR CHEESECAKE NICE AND MOIST SO IT DOESN'T BAKE TOO HARD 
i only baked the cheescake for 1.5 hours i think 2 would be too long
GOOD LUCK AND HAPPY BAKING! i want to see pics!!! hehe
D I'll try baking it sometime and show you when I'm finished ^-^
i was bored one day so i was playin around and i felt lik eattin sushi so lik yea ;P
Recipe, please.
