Mary Berry Mango Cheesecake Recipe​

Mary Berry’s Party Cheesecake with Mango and Passionfruit Salsa is made with full-fat cream cheese, digestive biscuits, sweet mango, and tart passionfruit. This recipe creates a perfectly creamy, tangy, and bright baked cheesecake that is ideal for a spring or summer party. The traybake format is easy to slice, making enough for a crowd of 18 people.

Jump to Recipe

Mary Berry’s Party Cheesecake Ingredients

For the Base:

• 100g (3½oz) butter, melted
• 200g (7oz) digestive biscuits, finely crushed

For the Filling:

• 700g (1lb 9oz) full-fat cream cheese
• 125g (4½oz) caster sugar
• 1 tbsp plain flour
• 2 tsp vanilla extract
• Zest of ½ lemon
• 1 tsp fresh lemon juice
• 2 large eggs, beaten
• 150g (5oz) sour cream

For the Mango and Passionfruit Salsa:

• 4 passionfruit
• 350g (12oz) mango, peeled and diced (prepared weight)
• Juice of ½ lime
• 2 tbsp icing sugar

How To Make Mary Berry’s Party Cheesecake

1. Prepare the tin and preheat: Preheat your oven to 160∘C (140∘C Fan/Gas 3). Grease and line a 30×23cm (12×9in) traybake tin with non-stick baking paper.
2. Make the biscuit base: Combine the melted butter with the crushed digestive biscuits and mix until the crumbs are fully moistened. Spoon this mixture into the base of the prepared tin and press it down firmly with the back of a spoon to create an even, level crust.
3. Chill the base: Transfer the tin with the biscuit base to the refrigerator and leave it to chill while you prepare the filling.
4. Mix the cream cheese: Place the full-fat cream cheese in a large mixing bowl. Whisk it gently with an electric whisk until it is slightly softened.
5. Add the dry and liquid ingredients: Add the caster sugar, plain flour, vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Whisk again until they are all fully incorporated and smooth.
6. Incorporate the eggs and sour cream: Slowly whisk in the beaten eggs and the sour cream on a low speed until the mixture is just combined. Be careful not to over-whisk the filling at this stage.
7. Bake the cheesecake: Pour the filling mixture over the chilled biscuit base in the tin and level the top with a spatula. Bake in the preheated oven for about 40 minutes.
8. Allow to set: Once the baking time is complete, turn the oven off immediately. Leave the cheesecake in the turned-off oven for a further 2 hours to allow it to set completely as it cools down slowly. This gentle cooling helps prevent cracks.
9. Chill overnight: Remove the cooled cheesecake from the oven and set it aside until it reaches room temperature. Once cool, transfer the cheesecake to the fridge and chill it overnight.
10. Prepare the salsa: To make the tropical topping, cut the passionfruit in half and scoop out the pulp and seeds into a bowl. Add the diced mango, lime juice, and icing sugar. Mix all the salsa ingredients together.
11. Serve and top: When you are ready to serve, neaten the edges of the cheesecake by slicing them off. Cut the traybake into 18 equal rectangles. Spoon a generous amount of the fresh mango and passionfruit salsa on top of each slice and serve on a platter.

Recipe Tips

• Use Full-Fat Ingredients: For a guaranteed set, always use full-fat cream cheese and sour cream. Low-fat substitutes contain more water, which can prevent the cheesecake from firming up properly.
• Prevent Cracking: The instruction to turn the oven off and let the cheesecake cool slowly inside is key. This prevents a sudden temperature change that can cause the delicate custard-like filling to crack on top.
• Do Not Over-Whisk: Only whisk the cream cheese and other ingredients until they are just combined. Over-whisking incorporates too much air, which can cause the cheesecake to rise too quickly and then sink or crack as it cools.
• Crush Biscuits Finely: Ensure your digestive biscuits are crushed into very fine crumbs. This creates a compact, sturdy crust that holds together when sliced, instead of crumbling apart.
• Let it Chill: Cheesecakes are best served fully chilled. Chilling overnight is essential for the structure and flavor to fully develop, resulting in a smooth, firm slice.

What To Serve Party Cheesecake

This delightful Party Cheesecake is a complete dessert on its own, but you can elevate it with a few simple additions. Serve it alongside a fresh fruit platter featuring pineapple, raspberries, or kiwi to enhance the tropical flavor. For drinks, a simple iced tea or a glass of chilled Prosecco makes a refreshing pairing. If you want a more decadent finish, offer a small scoop of vanilla bean ice cream or a dollop of lightly sweetened crème fraîche on the side.

How To Store Party Cheesecake Leftovers

• Refrigerate: Store any leftover cheesecake slices, without the salsa, in an airtight container in the refrigerator for up to 4 days. The salsa should be stored separately in a covered bowl for up to 2 days. Top the slices with fresh salsa just before serving.
• Freeze: This is a baked cheesecake, which means it can be frozen carefully. Slice the cheesecake, wrap individual pieces tightly in plastic wrap, and then wrap them again in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before unwrapping and serving. The salsa should not be frozen.

Mary Berry’s Party Cheesecake Nutrition Facts

• Calories: 250 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 75mg
• Sodium: 150mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0g
• Sugars: 12g
• Protein: 5g

Frequently Asked Questions

• Can I make this cheesecake in a round tin? Yes, you can use a 23cm (9in) springform or loose-bottomed round tin instead of the traybake. A round cake will be much thicker, so you will need to increase the initial baking time by about 10–15 minutes. The crucial step of turning the oven off and leaving it to cool inside remains the same.
• Why did my cheesecake crack on top? Cracks are usually caused by a rapid change in temperature or over-baking. Ensure you turn the oven off immediately after the 40-minute bake time and leave the cheesecake inside for the full 2 hours to cool very slowly. Also, make sure you do not over-whisk the filling, as too much air can cause it to rise and then fall dramatically.
• Can I make the mango salsa ahead of time? You can prepare the mango and passionfruit salsa up to 1 day in advance. Store it in an airtight container in the refrigerator. The lime juice helps keep the mango fresh. It is best to spoon the salsa onto the cheesecake slices just before serving to prevent the crust from becoming soggy.

Try More Recipes:

• Mary Berry Lemon Curd Cheesecake​ Recipe
• Mary Berry Crumble Cheesecake​ Recipe
• Mary Berry Raspberry And White Chocolate Cheesecake​ Recipe