Lemon Mango Swirl Cheesecake
An indulgent dessert that captures the essence of summer with the luscious blend of zesty lemon and sweet mango flavors.
Servings: 12 slices
Calories: 300kcal
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Provides a crispy, buttery foundation.
- 0.25 cups sugar A touch of sweetness.
- 0.5 cups unsalted butter, melted Adds richness to the crust.
For the Filling
- 3 packages (8 oz each) cream cheese, softened Delivers the rich and creamy texture.
- 1 cup sugar For sweetness in the filling.
- 3 large eggs Essential for structure.
- 1 teaspoon vanilla extract Adds aromatic depth.
- 0.25 cups lemon juice Brightens the flavor profile.
- 1 tablespoon lemon zest Enhances lemon flavor.
- 1 cup mango puree Provides a tropical flair.
- 2 tablespoons cornstarch Helps set the mango puree.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well and press into the bottom of the springform pan.
Making the Cream Cheese Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add 1 cup of sugar, beating until fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, and lemon zest until fully blended.
Layering and Baking
- Pour half of the cheesecake batter over the crust and spread evenly.
- Mix mango puree with cornstarch in a separate bowl until combined.
- Drop spoonfuls of the mango mixture over the cheesecake batter and top with remaining batter. Use a knife to swirl gently.
- Bake in the oven for 50-60 minutes, or until the center is set with a slight jiggle.
Cooling and Chilling
- Allow the cheesecake to cool in the pan on a wire rack, then refrigerate for at least 4 hours or overnight.
Notes
Ensure cream cheese and eggs are at room temperature for a smoother batter. Avoid overmixing, especially after adding the eggs.