Description
Creamy lemon mango swirl cheesecake promises a tropical dance of tangy citrus and sweet mango in every delightful bite. Silky layers blend perfectly, offering a refreshing dessert that transports palates to sunny Caribbean shores.
Ingredients
Scale
Main Ingredients:
- 16 ounces (453 grams) cream cheese, softened
- 1 cup (240 milliliters) heavy cream
- 3 large eggs
Fruit and Flavoring:
- 1 cup (240 milliliters) mango puree
- 1/4 cup (60 milliliters) fresh lemon juice
- 2 tablespoons lemon zest
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Instructions
- Warm the oven to 325F (165C) and delicately coat a 9-inch springform pan with a light butter layer.
- Combine graham cracker crumbs with sugar and melted butter, creating a cohesive mixture that will form a solid foundation for the cheesecake.
- Gently press the crumb mixture into the pan’s base, ensuring an even, compact layer that will support the creamy filling.
- Slide the pan into the preheated oven and bake for 8-10 minutes until the crust develops a subtle golden hue.
- Remove from oven and allow the crust to cool completely, creating a stable base for the subsequent layers.
- In a large mixing bowl, beat cream cheese until smooth and velvety, eliminating any potential lumps.
- Gradually incorporate sugar, ensuring a uniform and silky texture throughout the mixture.
- Add eggs one at a time, blending thoroughly after each addition to maintain a consistent, creamy consistency.
- Mix in vanilla extract and lemon zest, infusing the batter with bright, citrusy undertones.
- Pour the cream cheese mixture over the cooled crust, spreading evenly with a gentle motion.
- Puree fresh mangoes until smooth, creating a vibrant golden swirl mixture.
- Dollop mango puree across the cheesecake surface and use a knife to create elegant, marbled patterns.
- Bake at 325F for 50-60 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
- Turn off the oven, crack the door open, and let the cheesecake rest for an additional hour to prevent cracking.
- Refrigerate for at least 4 hours or overnight to allow complete setting and flavor development.
Notes
- Select graham crackers with minimal sugar to control overall sweetness and balance the tangy lemon and mango flavors.
- Consider using gluten-free graham crackers if preparing for guests with gluten sensitivities, ensuring the crust remains crisp and delicious.
- Toast graham cracker crumbs slightly before mixing with butter to enhance their nutty flavor and create a more complex crust texture.
- Opt for room temperature cream cheese to prevent lumps and achieve a smoother, more consistent cheesecake filling that swirls beautifully.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 206
- Sugar: 6 g
- Sodium: 62 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg