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Photo of Classic baked cheesecake with mango and passionfruit by WW

Classic baked cheesecake with mango and passionfruit

Total Time
1 hr 45 min
25 min
50 min
Here’s a light and fruity version of the classic baked cheesecake.


Plain biscuits

125 g

Reduced fat oil spread

50 g, melted

Extra light cream cheese

220 g, at room temperature

Granulated stevia sweetener

½ cup(s), (110g)

Vanilla bean extract

1 tsp


2 medium, at room temperature, separated


1 tbs

Light sour cream

250 ml, at room temperature

Lemon juice

2 tbs


1 large, cheeks removed, thinly sliced


2 tbs, pulp


  1. Preheat oven to 150°C. Lightly spray a 20cm round springform tin with oil and line the base and side with baking paper.
  2. Using a food processor, process the biscuits until they resemble fine breadcrumbs. Add the spread and process until combined. Press biscuit mixture evenly over the base of the prepared tin. Place the tin on a baking tray and place in the fridge for 15 minutes to set.
  3. Using electric beaters, beat the cream cheese, sugar and vanilla in a bowl until smooth. Add the egg yolks, cornflour, sour cream and juice and beat until combined.
  4. Using clean electric beaters, beat the egg whites in a small bowl until soft peaks form. Fold into the cheesecake mixture in 2 batches. Pour into the prepared tin.
  5. Bake the cheesecake for 50 minutes or until almost firm to touch in the centre. Turn off oven. Leave the cheesecake in oven, with door slightly ajar, to cool completely. Place in the fridge for 3 hours or overnight to set.
  6. Arrange the mango slices over the cheesecake and drizzle with passionfruit. Set aside to stand at room temperature for 30 minutes before serving.


TIP: Ungarnished cheesecake can be stored, covered, in the fridge, for up to 2 days.