Lemon Mango Swirl Cheesecake

Lemon Mango Swirl Cheesecake

Ingredients:

For the Crust:

1 and 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

16 oz cream cheese (softened)

3/4 cup granulated sugar

3 large eggs

1/3 cup sour cream

1/4 cup lemon juice (freshly squeezed)

1 tbsp lemon zest

1 tsp vanilla extract

For the Mango Swirl:

1 cup fresh mango puree

2 tbsp granulated sugar

1 tsp cornstarch mixed with 1 tbsp water

Instructions:

Prepare the Crust:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan.

Bake for 8-10 minutes. Let cool.

Make the Mango Swirl:

In a small saucepan, combine mango puree and sugar. Heat over medium heat, stirring occasionally.

Stir in the cornstarch mixture and cook until the puree thickens slightly. Let cool.

Make the Cheesecake Filling:

Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.

Mix in sour cream, lemon juice, lemon zest, and vanilla extract until creamy.

Assemble the Cheesecake:

Pour the cheesecake filling over the cooled crust.

Spoon dollops of the mango puree over the top and use a skewer or knife to create swirls.

Bake:

Bake for 50-60 minutes, or until the center is set but slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Refrigerate for at least 4 hours or overnight.

Serve:

Slice and serve this vibrant and creamy Lemon Mango Swirl Cheesecake for a tropical twist on a classic dessert!