Cheesecake on plate with mango on top

Mango Yoghurt, Turmeric and Honey Cheesecake

An indulgent treat with an absolutely gorgeous flavour. The mango yoghurt gives this dessert a lightness in texture and a lovely zing. Clover honey and turmeric bring sweetness and a gentle earthy note.

Prep Time , Cook Time , Serves 2.


  • 250g ginger biscuits
  • 70 whole raw almonds
  • 120g melted butter
  • 500g cream cheese
  • 1/3 cup Taylor Pass Clover Honey
  • 1 ½ cups Greek Mango Yoghurt
  • ½ teaspoon ground turmeric
  • 2 tablespoons flour
  • 2 free range eggs


  1. Pre-heat oven to 170°C.
  2. Place the ginger biscuits and almonds into a food processor.
  3. Blitz until a fine crumb. Add the melted butter and run the machine until mixed through evenly.
  4. Press this into a greased round springform tin.
  5. Bake for 8-10 minutes until very lightly golden. Leave to cool before filling.
  6. Use electric beaters to beat cream cheese until smooth. Add the honey and mix this through well before adding the remaining ingredients and beating until smooth.
  7. Pour into the cooled biscuit shell. Lightly bang on a benchtop to get rid of bubbles.
  8. Bake for 50 minutes. Turn off the oven and leave the cheesecake to cool with the door ajar.
  9. Refrigerate and cool completely before cutting.


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