Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

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.

  • Crush the digestive biscuits to crumbs and add the melted Stork stirring well to combine thoroughly.
  • Divide the mixture between 4 x 9cm diameter Pyrex ramekins and press down evenly using the back of spoon.
  • 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.
  • 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.
  • Remove from the oven and allow to cool fully.
  • 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.
  • Spoon the fruit topping onto the cheesecakes, dividing it evenly between them.
  • Serve.