Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Desserts > Mango & White Chocolate Cheesecake

Mango & White Chocolate Cheesecake


This is a baked cheesecake, which works really well in your Everhot oven. You can use whichever type of fruit you prefer, depending on the season. You could use a rhubarb compote on the top, which gives a delicious sharp “edge” to the rich white chocolate.

COOKS:  IN  45-55 minutes


60g unsalted butter, softened
175g ginger biscuits, crushed
300g best quality white chocolate
400g full-fat cream cheese
300mls sour cream
2 eggs
4 pieces of stem ginger


50g sugar
Finely grated rind and juice of 1 lemon
2 ripe mangoes, diced
1 passion fruit


Reduce the oven temperature to 150C.

Line the base of a 20- 22cm round cake tin with baking parchment.

Melt the butter in a small pan, stir in the crushed biscuits and press firmly into the base of the tin. Refrigerate until needed.

Melt the chocolate in a bowl over a pan of simmering water and heat gently, until melted. Remove from heat.

Place cream cheese, 150mls of the soured cream, eggs and 3 pieces of stem ginger in a food processor and blend until smooth.

With the machine running on its’ lowest setting, pour in the melted chocolate.

Pour onto the biscuit base and bake for 45-55 minutes, until just set in the middle. Cool completely.

For the topping

Cut the remaining ginger into fine strips and place in a pan with the sugar, lemon rind and juice and the mango.

Heat gently, until the sugar is dissolved and then simmer for 2-3 minutes. Leave to cool.

Remove the cheesecake from the tin and transfer to a serving plate.

Spread the remaining sour cream over the top of the cheesecake and then top with the mango.

Drizzle over the passionfruit seeds.

Refrigerate until ready to serve.