Mary Berry Mango Cheesecake Recipe​

This Mary Berry-style mango cheesecake is a creamy baked cheesecake with a buttery biscuit base and a bright, fruity mango topping. The texture is rich and velvety in the middle with a lightly set edge, and the flavour balances tangy cream cheese with sweet, tropical mango. It’s an easy, reliable bake with a little patience needed for cooling and chilling. Total time is about 7 hours, including baking, cooling, and chill time.

Ingredients

For the Biscuit Base

• 250g digestive biscuits (or graham crackers)
• 110g unsalted butter, melted
• 1 tbsp caster sugar (optional, for a slightly sweeter base)

For the Mango Cheesecake Filling

• 600g full-fat cream cheese, at room temperature
• 150g caster sugar
• 2 tbsp plain flour
• 1 tsp vanilla extract
• 3 large eggs, at room temperature
• 1 large egg yolk
• 200g sour cream (or full-fat Greek yogurt)
• 250g mango purée (blend ripe mango flesh until smooth)
• 1 tbsp lime or lemon juice
• Pinch of fine salt

For the Mango Topping

• 150g mango purée
• 1 to 2 tbsp caster sugar, to taste
• 1 tsp cornflour mixed with 1 tbsp cold water (slurry)
• 1 to 2 passion fruits (optional, for a sharp contrast)

To Finish (Optional but Lovely)

• 1 ripe mango, sliced or diced
• Finely grated lime zest

How to Make Mary Berry Mango Cheesecake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the cheesecake bakes evenly. Grease a 20cm springform tin and line the base with baking parchment.
• Make the biscuit base: Crush the digestive biscuits to fine crumbs (a food processor is quickest, but a rolling pin works too). Stir through the melted butter and caster sugar if using. Tip into the tin and press down firmly into an even layer, making sure the edges are well-packed.
• Bake the base: Bake for 10 minutes, then remove from the oven and leave to cool slightly while you make the filling. Turn the oven down to 160°C or 140°C fan.
• Mix the filling (without overbeating): In a large bowl, beat the cream cheese, caster sugar, flour, and vanilla until smooth and creamy. Scrape down the sides of the bowl so everything mixes evenly.
• Add the eggs gently: Add the eggs one at a time, mixing on low speed just until each one disappears into the batter. Mix in the egg yolk. Keeping the speed low helps prevent too much air, which can lead to cracks.
• Finish with mango: Stir in the sour cream, mango purée, lime or lemon juice, and a pinch of salt until smooth. Pour the filling over the cooled base and level the top.
• Bake the cheesecake: Bake for 55 to 60 minutes, or until the edges look set and slightly puffed but the centre still has a gentle wobble. If the top starts to colour too much near the end, loosely lay a piece of foil over it.
• Cool slowly (this matters): Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. Then take it out and cool completely at room temperature.
• Chill until fully set: Cover and refrigerate for at least 4 hours, but overnight gives the neatest slices and best flavour.
• Make the mango topping: Warm the mango purée and caster sugar in a small saucepan over medium heat. Stir in the cornflour slurry and simmer for 30 to 60 seconds until glossy and lightly thickened. Cool completely before using.
• Assemble and decorate: Unclip the tin and slide the cheesecake onto a serving plate. Spoon the cooled mango topping over the top, then finish with passion fruit pulp and fresh mango. Chill for 15 minutes before slicing if the topping is very soft.

Tips for the Best Mango Cheesecake

Why did my cheesecake crack on top?

Cracks usually come from too much air in the batter or a cheesecake cooling too quickly. Mix on low speed once the eggs go in, avoid opening the oven door during baking, and always cool it slowly in the switched-off oven with the door ajar.

How do I know when the cheesecake is baked properly?

Look for set edges and a centre that still wobbles gently when you nudge the tin. If the whole surface ripples like liquid, it needs longer. If it is completely firm, it may be heading towards overbaked and can turn a bit dry after chilling.

What’s the best way to get a smooth, lump-free filling?

Start with room-temperature cream cheese and eggs. Beat the cream cheese, sugar, and flour until smooth before adding eggs, and scrape the bowl often. If your mango purée is fibrous, pass it through a sieve before mixing it in.

How can I stop the base from going soggy?

Baking the base briefly helps it set and stay crisp. Also make sure the cheesecake is fully cooled before chilling, so steam does not soften the crumbs. If you use a water bath, wrap the tin well in foil to prevent leaks.

Serving Suggestions

• Serve with extra passion fruit on the side for a sharp, fruity pop.
• Add a spoonful of softly whipped cream and a little lime zest.
• Pair with fresh berries for colour and contrast.
• Serve slightly chilled (10 minutes out of the fridge) for the creamiest texture.

Storage

Room Temperature

Keep the cheesecake out for up to 2 hours for serving. After that, return it to the fridge, especially in warm weather since the topping and filling soften quickly.

Refrigerator

Store covered in the fridge for up to 4 days. For the cleanest slices, cut with a hot knife (run it under hot water, wipe dry, then slice).

Freezing

Freeze without the fresh mango garnish for best results. Slice, wrap each piece tightly in cling film, then place in a freezer bag or airtight container and freeze for up to 2 months. Thaw overnight in the fridge. Add the topping and fruit after thawing if you want the prettiest finish.

Nutrition

• Calories: 410 kcal
• Carbohydrates: 34g
• Protein: 7g
• Fat: 28g
• Saturated Fat: 16g
• Sodium: 320mg

Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.

FAQs

Mary Berry Mango Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

1

hour 

10

minutes

Total time

420

minutes

Calories

410

kcal

1

hour 

35

minutes

Creamy baked mango cheesecake with a buttery biscuit base and a glossy mango topping. Mary Berry-style, simple to make, and perfect for dinner parties.

Ingredients

• 250g digestive biscuits (or graham crackers)

• 110g unsalted butter, melted

• 1 tbsp caster sugar (optional)

• 600g full-fat cream cheese, at room temperature

• 150g caster sugar

• 2 tbsp plain flour

• 1 tsp vanilla extract

• 3 large eggs, at room temperature

• 1 large egg yolk

• 200g sour cream or full-fat Greek yogurt

• 250g mango purée (from ripe mangoes, blended smooth)

• 1 tbsp lime or lemon juice

• Pinch of fine salt

• 150g mango purée (for topping)

• 1–2 tbsp caster sugar (to taste)

• 1 tsp cornflour + 1 tbsp cold water (cornflour slurry)

• 1–2 passion fruits (optional)

• 1 ripe mango, sliced or diced (to finish)

Directions

• Heat the oven to 180°C (160°C fan). Grease and line the base of a 20cm springform tin with baking parchment.
• Crush the biscuits, stir in melted butter (and sugar if using), then press firmly into the tin. Bake for 10 minutes, then cool slightly.
• Reduce oven to 160°C (140°C fan). Beat cream cheese, sugar, flour, and vanilla until smooth.
• Beat in eggs and yolk one at a time on low speed. Stir in sour cream, mango purée, citrus juice, and salt.
• Pour filling over the base. Bake 55–60 minutes until set at the edges with a gentle wobble in the centre.
• Turn the oven off and leave the cheesecake inside with the door ajar for 1 hour. Cool to room temperature, then chill at least 4 hours (overnight is best).
• For the topping, warm mango purée with sugar. Stir in cornflour slurry and simmer 30–60 seconds until glossy and lightly thickened. Cool completely.
• Unmould the chilled cheesecake, spoon over the mango topping, and add passion fruit and fresh mango to finish.

Notes

• Room-temperature ingredients help prevent lumps.
• Mix on low speed once eggs are added to reduce cracks.
• Chill overnight for the cleanest slices and best flavour.
• If your springform tin isn’t perfectly tight, wrap the outside in foil before baking to prevent leaks.