Lemon Mango Swirl Cheesecake
A refreshing dessert that combines creamy cheesecake with vibrant lemon and mango flavors, adorned with artistic swirls.
Servings: 12 servings
Calories: 300kcal
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs for that satisfying crunch
- 0.25 cups sugar to add a touch of sweetness
- 0.5 cups unsalted butter, melted to bind everything together
Filling Ingredients
- 3 packages (8 oz each) cream cheese, softened the creamy star of the show
- 1 cups sugar for a smooth finish
- 3 large eggs to provide structure
- 1 teaspoon vanilla extract for aromatic depth
- 0.25 cups lemon juice for zesty flavor
- 1 tablespoon lemon zest to amplify citrus notes
- 1 cups mango puree bringing tropical sweetness
- 2 tablespoons cornstarch to stabilize the mango layer
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs with sugar and melted butter. Press into the bottom of the springform pan to form a crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, beating until creamy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.
Assembly
- Pour half of the cheesecake batter over the crust in the springform pan.
- In a separate bowl, mix the mango puree with cornstarch until well blended.
- Drop spoonfuls of the mango mixture over the batter in the pan. Pour remaining batter on top and swirl with a knife.
Baking
- Bake in the oven for 50-60 minutes, or until the center is almost set. Cool in the pan on a wire rack.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Make sure cream cheese is at room temperature for easier mixing. Consider drizzling leftover mango puree over slices before serving. Avoid opening the oven door during baking to prevent cracks.