Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Individual Vanilla Cheesecakes with Mango and Passionfruit

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 100g digestive biscuits, crushed
  • 35g Stork tub, melted
  • 165g cream cheese
  • 65ml double cream
  • 1 egg, large
  • 60g Billingtons golden caster sugar
  • 1 tsp vanilla bean paste or the seeds scraped from 1 vanilla pod
  • 275g fresh mango
  • Pulp from 3 passionfruit
  • Juice of 1 lime
  • Scales, Oven thermometer, 4 x Pyrex 9cm diameter ramekins, large mixing bowl, food processor, stick blender, rolling pin, spoon, baking tray, juicer, jug.
  1. Crush the digestive biscuits to crumbs and add the melted Stork stirring well to combine thoroughly.
  2. Divide the mixture between 4 x 9cm diameter Pyrex ramekins and press down evenly using the back of spoon.
  3. In the bowl of a food processor place the cream cheese, double cream, egg, golden caster sugar and vanilla. Blitz until the mixture is evenly combined.
  4. Pour carefully into the ramekins over the prepared base, place on a baking tray and bake in the oven for 30 minutes at 140c (fan)/160c/Gas Mark 3.
  5. Remove from the oven and allow to cool fully.
  6. Blitz the fresh mango to a puree using a stick blender and then stir through the pulp from the passionfruit and the juice of 1 lime.
  7. Spoon the fruit topping onto the cheesecakes, dividing it evenly between them.
  8. Serve.

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