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Loaded cheesecake with mango, strawberries and honeycomb


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
  • Raspberries
  • Strawberries
  • Shortbread biscuits
  • Honeycomb or cinder toffee
  • Roasted chopped nuts

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.

  • 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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