Yeo Valley Organic Mango and Vanilla Cheesecake Recipe

Baked Mango & Vanilla Cheesecake

This is a great, quick cheesecake that you can whip up at lunchtime for a lovely afternoon-tea treat. The ginger biscuit base is a lovely pairing for the smooth and exotic mango, or you might like to try it with something a bit adventurous like jasmine tea…

  • 2 hrs 30 mins
  • Serves 10
  • Vegetarian
  • Beginner


50g Unsalted Butter

150g ginger biscuits, crushed finely

400g soft cheese

3 medium eggs, separated

100g caster sugar

1tsp vanilla essence

40g plain flour

200ml Mango & Vanilla Yogurt

1 ripe mango, peeled and stone removed


  1. Preheat the oven to 170C/325F/gas mark 3. Grease a 22cm (9”) springform or loose-based cake tin.
  2. Melt the butter and mix in the crushed biscuits, then press the mixture into the base of the cake tin. Put it to one side for a moment.
  3. Beat the soft cheese, egg yolks, sugar and vanilla essence until well blended, then fold in the flour and yogurt. Dice the mango finely and fold it into the mixture.
  4. Whisk the egg whites until they’re stiff and fold into the mixture. Pour it all into the tin, level the top and bake in the oven for 1 hour to 80 minutes until the cheesecake feels firm. Turn off the heat and let the cheesecake cool in the oven with the door open for 1 hour.
  5. Slice it up and enjoy!

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