Orange Mango Swirl Cheesecake
Orange Mango Swirl Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest, from 1 large orange
- 2 tablespoons fresh orange juice
For the Mango Swirl
- 1 cup fresh mango, diced
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
Instructions
- 1
Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325
- 2
For the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325
- 3
For the mango swirl: In a small saucepan, combine diced mango, 1 tablespoon granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until mango softens and breaks down, about 5-7 minutes. Mash with a fork or potato masher until mostly smooth. Set aside to cool completely.
⏱️ 15 min
- 4
For the cheesecake filling: In a large bowl, using an electric mixer, beat softened cream cheese and 3/4 cup granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
⏱️ 5 min
- 5
Add eggs one at a time, beating well after each addition until just combined. Do not overmix. Stir in sour cream, vanilla extract, orange zest, and fresh orange juice until just incorporated.
⏱️ 5 min
- 6
Pour the cheesecake batter over the cooled crust in the springform pan. Dollop spoonfuls of the cooled mango mixture over the cheesecake batter. Use a knife or skewer to gently swirl the mango into the batter, creating a marbled effect.
⏱️ 5 min
- 7
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (this is a water bath).
⏱️ 5 min
- 8
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
⏱️ 120 min•🌡️ 325
- 9
Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let cool completely on a wire rack at room temperature for at least 1 hour.
⏱️ 60 min
- 10
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and flavors to meld.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Mango Swirl Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest, from 1 large orange
- 2 tablespoons fresh orange juice
For the Mango Swirl
- 1 cup fresh mango, diced
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
Instructions
- 1
Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325 - 2
For the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325 - 3
For the mango swirl: In a small saucepan, combine diced mango, 1 tablespoon granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until mango softens and breaks down, about 5-7 minutes. Mash with a fork or potato masher until mostly smooth. Set aside to cool completely.
⏱️ 15 min - 4
For the cheesecake filling: In a large bowl, using an electric mixer, beat softened cream cheese and 3/4 cup granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
⏱️ 5 min - 5
Add eggs one at a time, beating well after each addition until just combined. Do not overmix. Stir in sour cream, vanilla extract, orange zest, and fresh orange juice until just incorporated.
⏱️ 5 min - 6
Pour the cheesecake batter over the cooled crust in the springform pan. Dollop spoonfuls of the cooled mango mixture over the cheesecake batter. Use a knife or skewer to gently swirl the mango into the batter, creating a marbled effect.
⏱️ 5 min - 7
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (this is a water bath).
⏱️ 5 min - 8
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
⏱️ 120 min•🌡️ 325 - 9
Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let cool completely on a wire rack at room temperature for at least 1 hour.
⏱️ 60 min - 10
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and flavors to meld.
⏱️ 240 min