Mandarin Cheesecake
Over a year ago
17,284 views
Ingredients
- 200g Digestive biscuits
- 75g Unsalted butter
- 200g Cream cheese (at room temp.)
- 5tbsp Fresh lemon juice
- 300g Sweetend condensed milk
- 300g Tin mandarin segments in natural juice
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
This scrumptious cheesecake looks amazing but is simple to make.
Method
-
1
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.
Chef's Tips
* For decoration sprinkle grated chocolate on top of the cheesecake.
Comments (0)