Description
Creamy lemon mango swirl cheesecake brings tropical paradise to dessert lovers’ dreams. Rich layers of citrus and sweet mango dance together, creating a refreshing escape that promises pure indulgence with each delightful bite.
Ingredients
Scale
Primary Ingredients (Crust):
- 1 1/2 cups (360 ml) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
Dairy and Cream Cheese Components:
- 24 ounces (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/4 cup (60 ml) sour cream
Flavor and Swirl Ingredients:
- 2 ripe mangoes, pureed
- 1/4 cup (60 ml) fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven to 325F (165C) and meticulously line an 8-inch springform pan with parchment paper, ensuring complete coverage of the bottom and sides.
- Create the crust by thoroughly blending graham cracker crumbs, sugar, and melted butter into a cohesive mixture, then firmly compress the combination across the pan’s base to form a uniform foundation.
- Craft the cheesecake filling by vigorously whipping cream cheese and sugar until silky smooth, incorporating eggs individually and mixing comprehensively after each addition to maintain a luxurious texture.
- Enhance the primary batter by folding in sour cream, freshly squeezed lemon juice, and fragrant lemon zest, stirring until ingredients are perfectly integrated.
- Separate approximately 1/2 cup of the pristine cheesecake batter, then gently fold mango puree into the remaining mixture, creating a vibrant golden-hued variation.
- Artfully distribute the mango-infused batter over the graham cracker crust, strategically dolloping the reserved plain batter on top in artistic patterns.
- Using a thin knife or skewer, delicately swirl the two batters together, generating elegant marbled streaks throughout the cheesecake surface.
- Slide the pan into the preheated oven and bake for 55-60 minutes, monitoring until the center appears set and edges develop a gentle golden hue.
- Remove from oven and allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours or ideally overnight to achieve optimal texture and flavor melding.
- Carefully release from springform pan, slice, and serve chilled for a decadent dessert experience.
Notes
- Use room temperature ingredients for a smoother, lump-free cheesecake batter that blends effortlessly.
- Avoid overmixing the batter to prevent air bubbles and cracks during baking, which can ruin the creamy texture.
- Create a water bath by placing the springform pan in a larger baking dish filled with hot water to ensure even, gentle baking and prevent surface cracking.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the delicious crust texture.
- Prep Time: Approximately 25-30 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 267
- Sugar: 7 g
- Sodium: 87 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 37 mg