Skip to main content
Coles

Mango ripple and white choc cheesecake

Skip to IngredientsSkip to Method

Take your typical cheesecake recipe to another level with this Mango ripple and white choc cheesecake. It's sure to be a fan favourite!

  • Serves12
  • Bake time1 hour
  • Prep time20 minutes, + 1 hour cooling & 3 1/2 hours chilling time
Mango ripple and white choc cheesecake

Ingredients

  • 300g Arnott’s Granita biscuits
  • 100g butter, melted
  • 2 mangoes, stoned, peeled
  • 500g cream cheese, softened
  • 1/2 cup (120g) sour cream
  • 1/2 cup (110g) caster sugar
  • 2 Coles Australian Free Range Eggs
  • 200g white chocolate, melted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 150°C. Grease and line the base and side of a 20cm round (base measurement) springform pan with baking paper.
  2. Step 2

    Place biscuits in a food processor and process until finely crushed. Add butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press over the base and side. Place in the fridge for 30 mins to chill.
  3. Step 3

    Meanwhile, place the mango in a clean food processor and process until smooth. Strain through a fine sieve.
  4. Step 4

    Place cream cheese, sour cream and sugar in a clean food processor. Process until smooth. Add the eggs and process until smooth. Add the chocolate and process until smooth. Add half the mango puree and process until smooth.
  5. Step 5

    Pour half the cream cheese mixture into the chilled crust in the prepared pan. Drizzle with half the remaining mango puree and gently marble with a spoon. Pour over the remaining cream cheese mixture and marble with the remaining mango puree.
  6. Step 6

    Place the pan on a large baking tray. Bake for 1 hour or until almost set. Turn oven off. Cool in oven, with door ajar, for 1 hour. Place in the fridge for 3 hours to chill. Transfer to a serving plate and cut into wedges to serve.

    Serve with whipped cream and thinly sliced mango.

Recipe tip

COOK. STORE. SAVE. 
Ingredient tip:
It's best to use over ripe mangoes for this recipe.

Mango ripple and white choc cheesecake

Mango ripple and white choc cheesecake
  • Serves12
  • Bake time1 hour
  • Prep time20 minutes, + 1 hour cooling & 3 1/2 hours chilling time
Ingredients
  • 300g Arnott’s Granita biscuits
  • 100g butter, melted
  • 2 mangoes, stoned, peeled
  • 500g cream cheese, softened
  • 1/2 cup (120g) sour cream
  • 1/2 cup (110g) caster sugar
  • 2 Coles Australian Free Range Eggs
  • 200g white chocolate, melted
    Description

    Take your typical cheesecake recipe to another level with this Mango ripple and white choc cheesecake. It's sure to be a fan favourite!

    Method
    1. Step 1

      Preheat oven to 150°C. Grease and line the base and side of a 20cm round (base measurement) springform pan with baking paper.
    2. Step 2

      Place biscuits in a food processor and process until finely crushed. Add butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press over the base and side. Place in the fridge for 30 mins to chill.
    3. Step 3

      Meanwhile, place the mango in a clean food processor and process until smooth. Strain through a fine sieve.
    4. Step 4

      Place cream cheese, sour cream and sugar in a clean food processor. Process until smooth. Add the eggs and process until smooth. Add the chocolate and process until smooth. Add half the mango puree and process until smooth.
    5. Step 5

      Pour half the cream cheese mixture into the chilled crust in the prepared pan. Drizzle with half the remaining mango puree and gently marble with a spoon. Pour over the remaining cream cheese mixture and marble with the remaining mango puree.
    6. Step 6

      Place the pan on a large baking tray. Bake for 1 hour or until almost set. Turn oven off. Cool in oven, with door ajar, for 1 hour. Place in the fridge for 3 hours to chill. Transfer to a serving plate and cut into wedges to serve.

      Serve with whipped cream and thinly sliced mango.