Lemon Mango Swirl Cheesecake
A creamy cheesecake with zesty lemons and sweet mango puree swirls, perfect for any gathering.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a crunchy base.
- 1/4 cup sugar Balances the cheesecake flavors.
- 1/2 cup unsalted butter, melted Binds the crumb mixture.
For the filling
- 24 oz cream cheese, softened Main ingredient for creaminess.
- 1 cup sugar Adds sweetness to the filling.
- 3 large eggs Provides structure.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/4 cup lemon juice Adds zesty freshness.
- 1 tablespoon lemon zest Boosts lemon flavor.
- 1 cup mango puree Adds tropical sweetness.
- 2 tablespoons cornstarch Helps thicken mango puree.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and continue beating until fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon juice, and lemon zest.
Building the Cheesecake
- Pour half of the cheesecake batter over the crust, spreading it evenly.
- In a separate bowl, mix the mango puree with cornstarch until smooth.
- Drop spoonfuls of mango puree over the cheesecake batter and pour remaining batter on top. Use a knife to swirl the mango puree.
Baking
- Bake in the preheated oven for 50-60 minutes or until the center is slightly jiggly.
- Allow to cool in the pan for an hour, then refrigerate for at least 4 hours or overnight.
Notes
Use room temperature ingredients for better mixing. For extra flavor, add more lemon zest on top before serving. Store any leftovers in the refrigerator for up to 5 days.