Loaded cheesecake with mango, strawberries and honeycomb

Loaded cheesecake with mango, strawberries and honeycomb

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Loaded Cheesecake With Mango, Strawberries And Honeycomb


This fully loaded cheesecake is an all-singing, all dancing delight. Try your own combination of favourite toppings for a personal touch and make it your signature bake, Great British Bake Off-style.

Preparation time: 35 minutes

Cooking time: 1.5 hours

Serves: 8 to 10


For the cheesecake...

vegetable oil for greasing the tin
200g oaty biscuits
50g roasted chopped hazelnuts
110g unsalted butter, melted
400g full-fat cream cheese
250g mascarpone
175g soured cream
1 tsp vanilla bean paste
175g caster sugar
3 large RSPCA Assured eggs
50g plain flour

For the additional toppings...

300ml double cream, whipped
mango, peeled and sliced
shortbread biscuits
honeycomb or cinder toffee
roasted chopped nuts


Lightly grease and line a deep 20cm loose bottomed, springform cake tin with vegetable oil and greaseproof paper.

Place the oaty biscuits and hazelnuts in a food processor and blend until very finely ground then pour in the butter until the mixture looks like wet breadcrumbs.

Spoon into the bottom of the prepared tin and using the back of a metal spoon flatten the biscuit mixture onto the base. Chill in the fridge while making the cheesecake filling.

Preheat the oven to 160°C/fan 140°C fan/gas mark 3.

For the filling, put the cream cheese, mascarpone, soured cream, vanilla bean paste and sugar into a large mixing bowl and whisk together, then add the eggs and the flour and continue to whisk until smooth.

Pour the mixture onto the chilled biscuit base, then transfer to the oven, on a baking sheet, and bake for 50 to 60 minutes until set around the edges and a little wobbly in the middle. Remove from the oven, cool and chill overnight.

When the cheesecake is ready to serve, top with swirls of whipped cream, sliced mango,

halved strawberries, raspberries and shortbread (broken into chunks).

Break the honeycomb/cinder toffee into small pieces and sprinkle on top - along with the chopped nuts - to finish.


    • Do not add the honeycomb until you are ready to serve as the moisture from the cheesecake will affect the texture.
    • For an extra challenge, you could try making your own shortbread and honeycomb.
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