Description
Indulgent “lemon mango swirl cheesecake” whispers tropical paradise with creamy richness and tangy brightness. Smooth mango ribbons dance through silky cream cheese, promising a delectable journey of sweet and zesty flavors you’ll savor till the last delightful bite.
Ingredients
Scale
Main Ingredients (Crust):
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Cheese Filling:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Fruit and Topping:
- 1 cup mango puree
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup water
- 2 tablespoons cornstarch
Instructions
- Prepare the baking vessel by coating an 8-inch springform pan with butter and lining with parchment paper. Ensure the pan is ready for the delicate cheesecake assembly.
- Create a robust foundation by blending graham cracker crumbs with sugar and melted butter. Press the mixture firmly and evenly across the pan’s base, forming a compact and smooth crust.
- In a large mixing bowl, whip cream cheese until silky and free of lumps, using an electric mixer at medium speed for approximately 2-3 minutes.
- Gradually incorporate sugar into the cream cheese, mixing thoroughly until the texture becomes smooth and integrated.
- Introduce eggs one at a time, mixing gently after each addition to maintain a uniform consistency without overbeating.
- Fold in vanilla extract and sour cream, ensuring gentle incorporation to preserve the mixture’s delicate structure.
- Puree fresh mango chunks until completely smooth, creating a vibrant golden liquid with intense tropical essence.
- Separate a portion of the cheesecake batter and blend with mango puree, creating a sunny yellow swirl mixture.
- Pour the primary cream cheese batter into the prepared crust, then artfully dollop the mango-infused batter on top.
- Use a thin knife or skewer to create elegant swirling patterns, blending the mango and classic cheesecake batters.
- Bake at 325°F (165°C) for 55-60 minutes, until the center is slightly jiggly but set around the edges.
- Remove from oven and allow to cool at room temperature for 1 hour, then refrigerate for minimum 4 hours before serving.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Ensure butter is fully incorporated with crumb mixture to create a compact, stable crust that won’t crumble when slicing.
- Chill crust for 15 minutes before adding cheesecake filling to help it set and prevent potential sogginess.
- Press crust mixture firmly and evenly using the back of a measuring cup or flat-bottomed glass for a smooth, professional-looking base.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 241
- Sugar: 6 g
- Sodium: 74 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg