Mary Berry’s Party Cheesecake with Mango and Passionfruit Salsa
Mary Berry's traybake cheesecake is packed with tropical flavours of mango and passionfruit, it can be sliced into squares to feed a crowd with ease.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
A super way of feeding a crowd. Made in a traybake tin, it is very easy to cut into small squares, which is the perfect amount for a gathering or party.
Ingredients
| For the base | |
|---|---|
| 100g (3½oz) | butter, melted |
| 200g (7oz) | Digestive biscuits, finely crushed |
| For the filling: | |
| 700g (1lb 9oz) | full-fat cream cheese |
| 125g (4½oz) | caster sugar |
| 1 tbsp | plain flour |
| 2 tsp | vanilla extract |
| zest of ½ lemon | |
| 1 tsp | fresh lemon juice |
| 2 | eggs, beaten |
| 150g (5oz) | sour cream |
| For the mango and passionfruit salsa: | |
| 4 | passionfruit |
| 350g (12oz) | mango, peeled and diced (prepared weight) |
| juice of ½ lime | |
| 2 tbsp | icing sugar |
Essential kit
You will need: a 30 × 23cm (12 × 9in) traybake tin and an electric whisk.
Method
Preheat the oven to 160°C/140°C Fan/Gas 3. Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.
To make the biscuit base, combine the melted butter with the crushed biscuits and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge.
Meanwhile, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric whisk. Add the caster sugar, plain flour, vanilla extract, lemon zest and juice, and whisk again. Slowly whisk in the eggs and soured cream.
Spoon into the tin and level the top. Bake in the preheated oven for about 40 minutes, then turn the oven off and leave it there for 2 hours until completely set. Once cool, leave to chill in the fridge overnight.
To make the salsa, cut the passionfruit in half and scoop out the pulp and seeds. Combine all the salsa ingredients in a bowl and mix together.
When ready to serve, slice the edges from the cheesecake to neaten, then cut the cheesecake into 18 rectangles and spoon the salsa on top. Serve on a platter.
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