Mandarin Cheesecake

Ingredients

250g digestive biscuits
1 tsp ground ginger
100g butter, melted
2 x 312g cans Cinderella Mandarin Segments
4 tsp gelatine
¼ cup boiling water
250g cream cheese, softened
1/3 cup caster sugar
Zest from ½ orange
300ml bottle cream

Method

1. Line the base of a 23cm springform tin with baking paper. Crush the digestive biscuits. Add the ground ginger and stir through the melted butter. Press crumb into the base of the tin. Refrigerate while preparing the filling.
2. Place 1 can of Cinderella Mandarin Segments into a food processor or blender and puree until smooth. Set aside.
3. Dissolve the gelatine in boiling water.
4. Beat together cream cheese and sugar until smooth. Add the pureed mandarins, orange zest and dissolved gelatine. Mix well.
5. In a separate bowl lightly whip the cream and fold into the cheesecake mixture. Pour over the biscuit base. Refrigerate for 4 hours or overnight until set.
6. To remove from the tin, carefully run a knife around the edge of the cheesecake, before releasing the spring. Transfer to a serving plate. Drain the remaining can of mandarin segments and place segments on top of the cheesecake to decorate just before serving.

Tip

Ensure the gelatine is fully dissolved in the boiling water before adding to the mixture to avoid undissolved ‘lumps’ of gelatine in the mixture. Dissolved gelatine can be passed through a fine sieve before adding to the mixture if wished.

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