Luscious Lemon Mango Swirl Cheesecake
A creamy cheesecake with vibrant lemon and mango flavors, perfect for any occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs Providing the perfect crunch for the crust.
- 1/4 cup sugar Adds sweetness to the crust.
- 1/4 cup butter, melted Binds the crust together.
Cheesecake Filling
- 4 packages cream cheese, softened The star ingredient for creamy texture.
- 1 cup sugar Enhances creaminess.
- 4 large eggs Helps bind the filling.
- 1 cup sour cream Adds richness.
- 1/2 cup lemon juice Provides tangy flavor.
- 2 teaspoons lemon zest Intensifies lemon flavor.
- 1 teaspoon vanilla extract Rounds out flavor.
Mango Swirl
- 1 cup mango puree Adds sweetness and tropical flavor.
- 2 tablespoons sugar Enhances mango puree.
- 1 tablespoon lemon juice Brightens mango flavor.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla until well mixed.
- Pour the cheesecake filling over the crust in the springform pan.
- In a small bowl, combine mango puree with sugar and lemon juice. Drop spoonfuls over the cheesecake filling and swirl gently with a knife.
Baking
- Bake in the preheated oven for 60-70 minutes until the center is set and edges are slightly puffed. Turn off the oven and let cool with the door ajar for about 1 hour.
- Refrigerate for at least 4 hours or overnight.
Serving
- Release and transfer the cheesecake to a serving plate. Garnish with mango slices or lemon zest if desired.
Notes
Use room temperature cream cheese for best texture. Consider adding lime juice for extra zest. Chill overnight for better flavor.