Classic Baked Cheesecake with Mango & Fig Recipe


A silky-smooth, rich, cream cheese-based dessert that’s luscious to eat – perfecting your dinner party right to the end



  • Base
  • 150g chilled Butter, diced
  • 225g plain Flour
  • 1 egg Yolk
  • 2 tbsp Water
  • Filling
  • 700g cream cheese
  • 200g castor sugar
  • 1 tsp vanilla extract
  • 1 tsp chai spice blend (optional)
  • 3 lightly beaten eggs.
  • Topping 3-5 tbsp. Mudgeeraba Spices Traditional Queensland Mango & Fig Chutney.


  1. Rub together the butter and flour until it resembles fine bread crumbs (or pulse it together in a food processor).
  2. Add the egg yolk and water and combine until it resembles a dough. Be careful not to overwork the dough.
  3. Grease and flour a 25cm quiche/flan tin.
  4. Remove dough from the bowl and shape into a ball and flatten gently with the palm to approximately 1 inch and wrap in plastic and chill for 30 minutes.
  5. Preheat the oven to 150 degrees Celsius.
  6. Place the 3/4 of the dough between 2 sheets of grease proof paper and roll out to approximately 1/2 cm thick.
  7. Line the quiche tin with the dough cutting off the excess. Blind bake the base for 30 minutes.
  8. Add the cream cheese, sugar, vanilla and chai to a mixer and beat well.
  9. Add the lightly beaten eggs last and mix through thoroughly.
  10. Pour the filling into the pastry shell and place into the same oven for a further 30 minutes.
  11. Check that the cheesecake is firm before removing from the oven.
  12. Set aside and cool and place in the fridge to chill.
  13. Prior to serving top with a layer of the traditional queensland mango & fig chutney and serve with whipped cream.