LEMON MANGO SWIRL CHEESECAKE
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
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For the Cheesecake Filling:
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
½ cup sour cream
½ cup lemon juice (fresh)
2 tbsp all-purpose flour
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For the Mango Swirl:
1 cup mango purée (fresh or canned)
1 tbsp lemon juice
1 tbsp sugar (optional, depending on mango sweetness)
1 tsp cornstarch (to thicken if needed)
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For Garnish:
Whipped cream
Extra mango purée or lemon curd for drizzling
Lemon slices or mango chunks (optional)
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Instructions
1. Make the Crust:
Preheat oven to 325°F (160°C).
Mix graham crumbs, sugar, and melted butter.
Press into a 9-inch springform pan. Bake for 10 minutes and let cool.
2. Prepare the Mango Swirl:
In a small saucepan, heat mango purée with lemon juice and sugar.
Simmer until slightly thickened. Add cornstarch if needed. Let cool.
3. Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well.
Stir in vanilla, lemon zest, lemon juice, sour cream, and flour.
Pour mixture over crust in prepared pan.
4. Add the Swirl:
Drop spoonfuls of mango purée on top of the cheesecake batter.
Use a skewer or knife to gently swirl.
5. Bake:
Bake for 55–65 minutes until center is set but slightly jiggly.
Cool in oven with door cracked for 1 hour, then chill at least 4 hours or overnight.
6. Serve:
Top with whipped cream, lemon slices, and a drizzle of mango purée or lemon curd.