Description

This vibrant cheesecake combines the tangy freshness of lemon with the tropical sweetness of mango. Featuring a graham cracker crust and swirled mango puree, it’s a delightful dessert perfect for any occasion.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the Lemon Cheesecake Layer:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice

For the Mango Cheesecake Layer:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 cup mango puree

For the Mango Swirl:

1/2 cup mango puree
1 tablespoon granulated sugar
1 tablespoon lemon juice

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Instructions

1. Prepare the Crust:

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
Bake for 8-10 minutes, then cool completely.

2. Prepare the Lemon Cheesecake Layer:

In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice until well combined.
Pour the lemon cheesecake batter over the cooled crust. Smooth the top.

3. Prepare the Mango Cheesecake Layer:

In a separate bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in vanilla extract and mango puree until well combined.
Gently pour the mango cheesecake batter over the lemon cheesecake layer. Smooth the top.

4. Prepare the Mango Swirl:

In a small bowl, mix mango puree, granulated sugar, and lemon juice. Drop spoonfuls of the mango mixture onto the top of the mango cheesecake layer. Use a knife or skewer to swirl the mango mixture into the batter.

5. Bake and Chill:

Bake for 60-70 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove from the oven and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.

Notes

Layering: For best results, let each layer (lemon and mango) set a bit before adding the next. This helps prevent mixing of the layers and keeps the separation clear.
Swirling Technique: When creating the mango swirl, drop spoonfuls of the mango puree mixture onto the surface and use a knife or skewer to swirl it gently. Don’t over-swirl to maintain distinct patterns.

Prep Time: 45 minutes
Cook Time: 70 minutes