Mango Chocolate Swirl Cheesecake

It's my sis's birthday, so decided to try making a nice cake for her. But I thought a normal chocolate cake was quite boring since she could have bought it anywhere, so decided to trying making something unique and of my own creation and I came up with this Mango Chocolate Swirl Cheesecake. Of course, I don't just come out with the recipe without consulting the website. Found this Mango Cheesecake recipe from My-Cheesecake-Recipes.com and decided to give it a try and added some chocolate to make it more interesting. I frosted the cake with the chocolate butter frosting used in my previous Chocolate Birthday Cheesecake. Made an angel as my sis likes angel, but think it still look a little childish and not as elegant as I have wanted. Well, here's the finished product.

Mango Chocolate Swirl Cheesecake

Ingredients

Base

• 125g plain sweet biscuits
• 60g butter, melted

Filling

• 250g cream cheese, softened
• 1/3 cup caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 fresh mango
• 200g tub mango yoghurt (I used normal plain yogurt as I can't find mango yogurt)

Chocolate Swirl

• 80g dark chocolate
  

Directions

For the base

1. Crush biscuits in a food processor or with the end of a rolling pin.
2. Add melted butter and stir well to combine.
   
3. Press into the base of a 20cm springform cake tin. Refrigerate until set.

For the Filling

1. Beat cream cheese until smooth.
   
2. Add sugar and beat well.
   
3. Add eggs and vanilla, again beating well.
   
4. Chop half of the mango in to small pieces and fold into cheese mixture together with the yogurt.
   
5. Reserved 1/3 of the mixture for the chocolate swirl. Pour the rest into the chilled base.

For the Chocolate Swirl

1. Melt chocolate and mix it into the reserved cheese mixture.
2. Pour mixture into a piping bag. Then pipe the chocolate mixture into the cheese filling using a circular motion. Then used a chocolate stick and swirl the chocolate mixture into the cheese mixture.
3. Bake the mixture at 180 degrees celsius for 20 to 25 minutes or until firm. Allow to cool in oven with door slightly ajar. Refrigerate when completely cool.