Description
Delight in the bright, tangy flavor of this vibrant cheesecake, featuring a creamy lemon base swirled with sweet mango puree for a refreshing tropical twist. Perfect for summer gatherings or any special occasion!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- Zest of 1 lemon
- 1 cup mango puree
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until fully combined.
- Pour half of the cheesecake mixture over the crust in the springform pan. Drop spoonfuls of mango puree over the cheesecake mixture, then swirl with a knife or skewer.
- Pour the remaining cheesecake mixture on top, and repeat the mango swirling process.
- Bake for 55-60 minutes, or until the center is almost set. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool completely before removing the sides of the pan.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For best results, let the cheesecake chill overnight for improved flavor and texture.
- Garnish with fresh mango slices or lemon zest for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
