Strawberry Mango Swirl Cheesecake Recipe
This Strawberry Mango Swirl Cheesecake combines a rich, creamy cheesecake base with vibrant swirls of fresh mango and strawberry puree, creating a visually stunning and delicious dessert. The chocolate cookie crust adds a delightful crunch, while the slow cooling process ensures a smooth, velvety texture. Perfect for special occasions or a refreshing summer treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 180g chocolate cookies
- 90g unsalted butter, melted
Cheesecake Filling
- 680g cream cheese, softened
- 200g granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 180g sour cream
Fruit Swirls
- 100g fresh mango puree
- 100g fresh strawberry puree
- 2 teaspoons cornstarch (divided: 1 tsp each for mango and strawberry puree)
Instructions
- Prepare the crust: Crush the chocolate cookies into fine crumbs and mix thoroughly with the melted butter. Press the resulting mixture evenly into the bottom of a springform pan. Place the crust in the refrigerator to chill and set.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, continuing to mix until fully incorporated and the mixture is silky.
- Add eggs and sour cream: Add the eggs one at a time to the cream cheese mixture, mixing on low speed to prevent overbeating. Once combined, stir in the sour cream until the batter is smooth and creamy.
- Prepare fruit purees: Divide the cornstarch into two separate small bowls. Mix 1 teaspoon of cornstarch into the mango puree and the remaining teaspoon into the strawberry puree, stirring each until well combined.
- Assemble the cheesecake: Pour the cheesecake batter evenly over the chilled crust in the springform pan. Drop spoonfuls of the mango and strawberry purees over the surface of the batter. Using a skewer or a knife, gently swirl the purees into the batter to create a marbled, artistic pattern.
- Bake the cheesecake: Preheat your oven to 325°F (163°C). Bake the cheesecake for 50 to 60 minutes, until the center is set but still slightly jiggly when gently shaken.
- Cool gradually: Turn off the oven, slightly open the oven door, and leave the cheesecake inside for 1 hour. This slow cooling helps prevent cracking and ensures a creamy texture.
- Chill before serving: Remove the cheesecake from the oven and transfer it to the refrigerator. Chill for at least 4 hours or preferably overnight before serving to allow the flavors to settle and the texture to firm up.
Notes
- Ensure the cream cheese and sour cream are at room temperature for a smooth batter without lumps.
- Using a springform pan makes it easier to remove the cheesecake without damaging its sides.
- The slow cooling in the oven helps prevent cracking and produces a silky cheesecake texture.
- For extra flavor, fresh mango and strawberry purees are recommended, but frozen purees can be used if fresh are unavailable.
- Store leftover cheesecake in the refrigerator and consume within 3-4 days for best quality.
Keywords: cheesecake, strawberry mango cheesecake, fruit swirl cheesecake, chocolate cookie crust, baked cheesecake, dessert, summer dessert, creamy cheesecake
