A Mango Blackberry Cheesecake is a beautifully balanced dessert that combines the tropical sweetness of mangoes with the tartness of blackberries. This vibrant and refreshing cheesecake is perfect for any occasion.
Mango Blackberry Cheesecake Recipe
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup mango purée (fresh or frozen, thawed and blended)
- 1 tbsp lemon juice
For the blackberry swirl:
- 1 cup fresh or frozen blackberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (mixed with 1 tbsp water)
For garnish (optional):
- Fresh blackberries
- Mango slices or cubes
- Whipped cream
- Mint leaves
Instructions:
1. Prepare the crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, packing it tightly.
- Bake for 10 minutes, then set aside to cool.
2. Make the blackberry swirl:
- In a small saucepan, combine the blackberries, sugar, and lemon juice.
- Cook over medium heat until the blackberries break down and release their juices (about 5-7 minutes).
- Stir in the cornstarch mixture and cook for an additional 2 minutes, until the sauce thickens.
- Strain the sauce through a fine mesh sieve to remove the seeds, then set it aside to cool.
3. Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, mango purée, and lemon juice until fully incorporated.
- Pour the cheesecake batter over the cooled crust, smoothing the top.
4. Create the blackberry swirl:
- Drop spoonfuls of the cooled blackberry sauce onto the cheesecake batter.
- Use a toothpick or knife to gently swirl the blackberry sauce into the batter, creating a marbled effect.
5. Bake the cheesecake:
- Bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
6. Garnish and serve:
- Before serving, top the cheesecake with fresh blackberries and slices or cubes of mango.
- Optionally, add a dollop of whipped cream and garnish with fresh mint leaves.
Enjoy the tropical fusion of flavors in this Mango Blackberry Cheesecake, with its creamy mango base and tart blackberry swirl for a colorful and delicious dessert!