Lemon Mango Swirl Cheesecake 🥭🍋
Ingredients:
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- For the Mango Swirl:
- 1 cup mango puree (fresh or frozen mango, blended)
- 2 tablespoons sugar
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- For Garnish (optional):
- Fresh mango slices
- Lemon slices or zest
- Whipped cream
Directions:
Prepare the Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Mango Swirl: In a small saucepan, combine mango puree and sugar. Bring to a gentle simmer. Stir in dissolved cornstarch and cook for 1–2 minutes until slightly thickened. Remove from heat and let cool.
Prepare the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until fluffy. Beat in eggs one at a time. Stir in sour cream, flour, lemon zest, lemon juice, and vanilla until smooth.
Assemble the Cheesecake: Pour half of the cheesecake batter into the crust. Spoon half of the mango puree over the batter. Add the remaining cheesecake batter on top, then spoon the remaining mango puree. Use a knife to gently swirl the mango into the cheesecake for a marbled effect.
Bake: Place the pan in a large roasting pan and pour in hot water to come halfway up the sides of the springform pan (water bath). Bake for 55–65 minutes, or until the center is just set and slightly jiggly.
Chill: Turn off oven, crack the door, and let cheesecake sit for 1 hour. Remove from oven and refrigerate for at least 6 hours or overnight.
Serve: Garnish with fresh mango slices, lemon ze
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