"The Banana Mango Swirl Cheesecake is a creamy, tropical dessert featuring swirls of mango syrup and a rich banana-infused filling. This cheesecake offers a perfect blend of sweetness and indulgence."
Banana Mango Swirl Cheesecake
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Recipe Description
The Banana Mango Swirl Cheesecake is a luscious dessert that marries the creamy richness of a classic cheesecake with the tropical flavors of ripe bananas and fresh mangoes. This cheesecake is a treat for the taste buds and a visual delight, with its beautiful swirls of vibrant mango syrup creating an inviting marbled effect. Each bite offers a harmonious blend of sweet, tangy, and creamy flavors, making it a perfect centerpiece for any dessert table.
The Crust
The base of this cheesecake is a buttery graham cracker crust made by combining graham cracker crumbs, brown sugar, and melted butter. This crust provides a firm yet tender foundation that complements the smooth, creamy texture of the cheesecake filling. The brown sugar in the crust adds a subtle molasses flavor, giving it a more profound sweetness that pairs beautifully with the tropical notes of the bananas and mangoes.
The Filling
The cheesecake filling is where the magic happens. This rich, smooth, and flavorful filling is made with softened cream cheese, brown sugar, mashed ripe bananas, and a hint of vanilla. Sour cream and a touch of flour ensures a perfectly creamy texture that holds its shape while remaining soft and luscious. Mashed bananas are incorporated into the batter, infusing the entire cheesecake with their natural sweetness and enhancing the overall tropical vibe of the dessert.
The Mango Swirl
The mango swirl is the star of this cheesecake. It adds a burst of a flavor and a beautiful visual element. Two ripe mangoes are cooked down with brown sugar and lemon juice, and the syrup is blended to a smooth consistency before being swirled into the cheesecake batter. The result is a stunning marbled effect that contrasts beautifully with the pale yellow of the banana cheesecake filling. The mango’s natural sweetness and slight tartness provide a refreshing counterbalance to the richness of the cream cheese and bananas, making each bite a complex yet harmonious experience.
Baking and Cooling
This cheesecake is baked in a convection oven, ensuring even cooking without needing a water bath. The convection setting also helps the cheesecake achieve a perfectly set center without cracking. Once set, gradually cooling the oven with the door slightly open helps prevent any sudden temperature changes that could affect the texture. The cheesecake is then chilled for at least four hours, allowing it to firm up and develop its full flavor.
Serving
To achieve clean, beautiful slices, run a knife under hot water, wipe it dry, and then slice the cheesecake. This prevents the creamy filling from sticking to the knife, ensuring each piece looks as good as it tastes.
The Banana Mango Swirl Cheesecake is a delightful fusion of classic cheesecake richness and tropical fruit freshness. It’s perfect for special occasions or as a treat to bring a taste of the tropics to your table. With its beautiful presentation and irresistible flavor, this cheesecake is sure to impress.
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- Recipe Card
Prep time: 20mins
Cook time: 1hr
Serves or Makes: 4
Recipe Card
ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup brown sugar
- 1/2 cup melted unsalted butter
ingredients
For the Cheesecake Filling
- 24 ounces softened cream cheese
- 1 cup brown sugar
- 3 ripe mashed bananas
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons flour
ingredients
For the Mango Swirl
- 2 ripe peeled and chopped mangoes
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
Method
Step 1
Make the Crust: Preheat the oven to 325°F (163°C). If you have a convection setting, turn that on. Mix the graham cracker crumbs, brown sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the remaining components.
Step 2
Make the Mango Syrup: Combine the diced mangoes, brown sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the mangoes are soft and the sugar is dissolved, 10-12 minutes. Blend the mixture using an immersion blender or transfer it to a regular blender and blend until smooth. Set the mango syrup aside and let it cool while you prepare the filling.
Step 3
Make the Filling: In a large mixing bowl, beat the softened cream cheese and brown sugar for 1-2 minutes until it’s smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, mashed bananas, sour cream, and flour until smooth.
Step 4
Assemble the Cheesecake: Pour the banana cheesecake filling over the cooled crust in the springform pan. Spoon the smooth mango syrup over the top of the cheesecake. Use a knife to gently swirl the mango syrup into the cheesecake batter, creating a marbled effect.
Step 5
Bake the Cheesecake: Place the springform pan in the preheated oven. Bake for 60-70 minutes until the center is set. Turn the oven off and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Step 6
Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Step 7
Serve: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve, optionally garnishing with additional mango slices or banana slices.