White chocolate and mango cheesecake

This cheesecake is a thing of beauty. I couldn’t help but have 3 slices on the day I made it! Swirling the mango through the top makes for an impressive pattern. Change it up by adding any fruit purée. I think peach or raspberry would work magnificently.

  1. Preheat oven to 150c/300f. Use butter to grease a round 23cm/9 inch loose-bottom cake tin.
  2. Stick biscuits in a freezer bag. Bash with rolling pin till they’re fine crumbs. Or blitz in a processor.
  3. Melt butter in pan. Add crumbs. Stir to mix. Tip into cake tin. Press evenly and firmly to compact and cover base. Firm up in fridge.
  4. Peel and cut up mango. Blitz until pulp in processor. Sieve any bits out.
  5. Break the chocolate into chunks and melt slowly in a bowl over barely simmering water.
  6. Tip the cheese, sugar, eggs and white chocolate into processor. Add the rind of the lemon and blitz together. Pour the mix over the base.
  7. Tip the mango purée into the tin in blobs. Then run a skewer through the mango to make a swirl.
  8. Bake for 35-40 minutes until it’s starting to set on the outside but still wobbling in the centre. Turn off oven and leave cake in there to cool and firm up. Chill for 2 hours at least.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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