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Mandarin Cheesecake

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Method

1. Break up the biscuits and put them into a food bag. Push the air out and seal. Crush the bisscuits with a rolling pin until they are like fine breadcrumbs.

2. Gently melt the butter in a saucepan, over a low heat. Turn off the heat and stir in the crushed biscuits until they are completely coated with butter.

3. Put the flan tin on a baking tray and tip the biscuit mixture in. Spread the mixture out with the back of a spoon until it evenly covers the base and sides.

4. Chill the biscuit base for 30 mins. Beat the cream cheese and then add the condensed milk and lemon juice. Whisk them all together, until smooth.

5. Thoroughly drain the mandarin segments. Roughly chop them into smaller pieces and then scatter them over the chilled biscuit base.

6. Pour the filling mixture over the base. Use a spatula to spread the mixture and smooth the top. Chill for 2-3 hours or overnight, to set.