Mango Blackberry Cheesecake

This show-stopping dessert combines the tropical sweetness of mango with the tart, deep flavor of blackberries. The vibrant purple and orange swirls make it as beautiful as it is delicious.

Yields

Serves: 10-12

Prep time: 45 minutes

Bake time: 60-70 minutes

Chill time: 6 hours (or overnight)

Ingredients

1. The Graham Cracker Crust

1 ½ cups graham cracker crumbs (about 10-12 full sheets)

1/4 cup granulated sugar

6 tbsp unsalted butter, melted

Pinch of salt

2. The Fruit Purees

Mango: 1 cup fresh mango puree (about 2 ripe mangos) + 1 tbsp sugar

Blackberry: 1 cup fresh blackberries + 2 tbsp sugar + 1 tsp lemon juice

3. The Cheesecake Filling

32 oz (four 8oz blocks) cream cheese, softened to room temperature

1 cup granulated sugar

1 cup full-fat sour cream, room temperature

1 tsp vanilla extract

4 large eggs, room temperature

Instructions

Step 1: Prepare the Fruit Reductions

Blackberry: Simmer blackberries, 2 tbsp sugar, and lemon juice in a small saucepan over medium heat for 8-10 minutes until thickened. Strain through a fine-mesh sieve to remove seeds. Let cool.

Mango: Blend mango chunks until smooth. Simmer the puree with 1 tbsp sugar for 5 minutes to reduce slightly. Let cool.

Step 2: The Crust

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Mix crumbs, sugar, salt, and melted butter. Press firmly into the bottom and slightly up the sides of the pan.

Bake for 10 minutes. Remove and let cool completely.

Water Bath Prep: Wrap the outside of the cooled pan tightly in 2-3 layers of heavy-duty aluminum foil to prevent water from leaking in.

Step 3: The Filling

In a large bowl, beat the cream cheese and sugar together until completely smooth (about 2-3 minutes).

Add sour cream and vanilla; beat until incorporated.

Add eggs one at a time, beating on low speed just until combined. Tip: Do not overmix here, or you'll incorporate too much air, causing the cake to crack.

Step 4: The Swirl

Pour the cheesecake batter over the crust.

Drop spoonfuls of the mango and blackberry purees onto the top of the batter.

Use a toothpick or a butter knife to gently swirl the colors together. Do not over-swirl, or the colors will become muddy.

Step 5: Baking

Place the springform pan inside a large roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.

Bake for 60-70 minutes. The edges should be set, but the center should still have a slight "jiggle."

Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool slowly.

Step 6: Chilling

Remove from the water bath, take off the foil, and refrigerate for at least 6 hours, preferably overnight.

Serve with fresh mango slices and extra blackberries on top.