Mary Berry Vanilla Cheesecake

I’ll be honest—this one nearly had me crying into a bowl of mango slices the first time I tried it. I was convinced a vanilla cheesecake would be straightforward, but the first attempt came out with a crack that could’ve swallowed a spoon, and the topping slid off like a wonky hat at a garden party.

But once I got it right? Oh, it’s glorious. Velvety texture, proper vanilla warmth, and that sharp hit of passion fruit right at the end. The trick, I discovered, is not overthinking it—and definitely not overbeating it.

Let me show you how I fixed the wobbles, avoided the dreaded cheesecake canyon, and turned this into a repeatable teatime triumph.

THE SECRET BEHIND THIS BAKE

What makes this one special is the double cream AND sour cream combo—Mary knows what she’s doing. That blend gives it a texture that’s soft but structured, with a subtle tang to keep things from being cloyingly sweet.

Most recipes go all-in on cream cheese, which can get stodgy. Here, the flour adds just enough body, the eggs bind everything beautifully, and the topping? Absolute sunshine.

The mango and passion fruit are more than just a pretty flourish—they cut through the richness in the best way. But skip the water bath at your peril. Trust me on that.

INGREDIENTS + WHY THEY MATTER

• Full-fat cream cheese – Non-negotiable. Tried it once with light cream cheese—regret and sadness followed.
• All-purpose flour – Just enough to hold it together without going cakey.
• Double cream (heavy cream) – Adds richness and helps the bake stay soft in the middle.
• Sour cream – Gives the topping its tang and silkiness. Don’t swap for yogurt—too runny.
• Superfine sugar – Dissolves more easily; keeps the filling smooth.
• Graham crackers – British digestive biscuits work too, but I prefer the deeper toastiness of grahams.
• Mango + passion fruit – Essential contrast. I once used just mango, and it was missing a zing.

MAKING IT YOURS (WITHOUT RUINING IT)

• No eggs? I tested an egg-free version using a mix of Greek yogurt and cornflour—works texturally, but it loses that airy lift.
• Gluten-free? Use GF graham crackers and swap the flour for a 1:1 GF baking blend—turned out beautifully.
• Not a mango fan? Raspberries and lemon zest are a punchy alternative. Just avoid watery fruits like melon—they’ll wreck the topping.
• Dairy-free? Haven’t found a version I love yet. Tried with coconut cream and dairy-free cheese, but it tasted like regret.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Top cracked wide open	Overmixed the batter	Mix on low, just until smooth
Base too crumbly	Didn’t pack the crust firmly enough	Press down hard with the bottom of a glass
Topping slid right off	Cheesecake was too warm when topped	Chill fully before adding sour cream layer
Sunken middle	Pulled it too early	Bake until edges are set and centre has a gentle wobble

HOW TO MAKE MARY BERRY’S VANILLA CHEESECAKE

1. Preheat your oven to 180°C/160°C fan/350°F. Grease and line an 8-inch springform tin.
2. Make the base: Melt butter, stir in crushed grahams, and press firmly into the tin. Chill while you prep the filling.
3. Mix the filling: Beat cream cheese with flour until smooth. Add vanilla, eggs, sugar, and cream. Don’t overbeat—aim for creamy, not frothy.
4. Bake: Pour onto the base. Pop into a water bath and bake 30 mins. The edges should be set, center wobbly. Rest 10 mins, then bake another 10 mins.
5. Cool completely, then chill for at least 4 hours or overnight. Don’t rush this—warm cheesecake is sad cheesecake.
6. Top it off: Blend sour cream and icing sugar, spread over the set cake, then decorate with mango slices and passion fruit pulp.

TIPS FROM MY KITCHEN

• I bake this in my battered old metal tin—holds heat better than my silicone one.
• Always sift the flour—one time I didn’t, and the filling had tiny lumps. Not tragic, but not elegant.
• I run a knife round the edge as soon as it comes out—helps stop cracking as it cools.
• If using passion fruit, strain half the pulp to avoid too many seeds in one bite.

STORAGE + SERVING

• Fridge: Lasts 3–4 days if covered well. I use a giant Tupperware lid instead of cling film—less fuss.
• Freezer: Wrap individual slices in cling film and foil. Defrost in fridge overnight. The topping softens slightly but still tastes brilliant.
• Serve with: Fresh mint, berries, or a tiny drizzle of white chocolate. Or nothing—it stands proud on its own.

FREQUENTLY ASKED QUESTIONS

Q: Can I skip the water bath?
A: You can, but you risk cracks and uneven texture. I tried it once out of laziness—won’t do that again.

Q: Can I make this ahead?
A: Absolutely. I often bake it the night before and add the topping just before serving. Tastes even better next day.

Q: Is the mango essential?
A: Not strictly, but it balances the richness. If you skip it, use something tart—like fresh berries or even kiwi.

Q: Can I use mascarpone instead of cream cheese?
A: I tested this—texture gets too thick, and it loses that slight tang. Stick with full-fat cream cheese.

Try More Recipes:

• Mary Berry Chocolate Chip Oat Cookies
• Mary Berry Lemon Cupcakes
• Mary Berry Lucy’s Strawberry Slices
• Mary Berry Lemon Shortbread