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Slice of Lemon Mango Swirl Cheesecake with vibrant fruit swirls
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Lemon Mango Swirl Cheesecake

A delightful dessert combining creamy cheesecake with tangy lemon and sweet mango flavors, perfect for gatherings or quiet indulgences.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, easy recipe, Lemon Dessert, Mango Dessert, Summer Treat
Servings: 12 servings
Calories: 350kcal

Ingredients

For the crust

  • 1.5 cups 1 1/2 cups graham cracker crumbs Provides a crispy base.
  • 0.25 cups 1/4 cup sugar Sweetens the crust.
  • 0.5 cups 1/2 cup unsalted butter, melted Holds the crust together.

For the cheesecake filling

  • 24 oz 3 packages (8 oz each) cream cheese, softened Foundation of the cheesecake.
  • 1 cup 1 cup sugar Adds sweetness.
  • 3 large 3 large eggs Binds ingredients and adds texture.
  • 1 teaspoon 1 teaspoon vanilla extract Complementary flavor.
  • 0.25 cups 1/4 cup lemon juice Provides acidity.
  • 1 tablespoon 1 tablespoon lemon zest Enhances lemon flavor.
  • 1 cup 1 cup mango puree Adds tropical flavor.
  • 2 tablespoons 2 tablespoons cornstarch Stabilizes the mango puree.

Instructions

Preparation

  • Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  • In a mixing bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until the mixture resembles damp sand.
  • Press the mixture into the bottom of the prepared springform pan.
  • In a large mixing bowl, beat softened cream cheese until smooth. Gradually add 1 cup of sugar and beat until creamy and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the vanilla extract, lemon juice, and lemon zest.
  • Pour half of the cheesecake batter over the crust in the springform pan.
  • In a separate bowl, mix the mango puree with cornstarch until well combined.
  • Drop spoonfuls of the mango puree mixture over the cheesecake batter. Pour the remaining cheesecake batter on top and swirl gently with a knife.

Baking

  • Bake the cheesecake for 50-60 minutes, or until the center is almost set.
  • Remove the cheesecake from the oven and cool it on a wire rack.
  • Refrigerate for at least 4 hours, or overnight for best results.

Notes

Use softened cream cheese for easy mixing. Can replace mango with other fruit purees. Store tightly covered in the refrigerator for up to a week.