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Mango & Wensleydale Cheese Cake

The secret ingredient here is the cheese which adds an intriguing elment to the cake.
Course Sweet things
Cuisine General


  • 25 g salted butter melted, for greasing the tin
  • 150 g salted butter 5 oz, softened
  • 175 g soft light brown sugar 6 oz
  • 2 eggs – beaten
  • 2 tbsp mango juice or milk
  • 175 g self raising flour – sieved 6 oz
  • 1 small apple – peeled, cored & sliced about 100g / 3.5 oz
  • 1 large ripe but firm mango, peeled and cut into thin slices about 1" long 250 g sliced weight
  • 125 g Wensleydale with mango & ginger – crumbled 4 oz
  • 1 tbsp Demerara sugar


  • Preheat the oven to 170°C / 325°F / gas mark 3.
  • Grease a 20cm (8”) springform cake tin well with the butter. You may have a bit more than you need but add it all to the pan.
  • Cream together the butter and sugar. Add the eggs one at a time, beat in the milk and flour. Fold in all of the apple slices and 3/4 of the mango slices.
  • Crumble over the mango & ginger Wensleydale cheese. The mixture will be very thick.
  • Spoon the mixture into the tin.
  • Arrange the rest of the mango slices on top and sprinkle with demerara sugar.
  • Bake for 55 minutes until risen and golden brown. Leave to cool in the tin.
Keyword cheese, cheesecake, coffee, ginger, mango, wensleydale