Lemon Cheesecake with Mandarin Coulis

This recipe for lemon cheesecake has a melted butter and crumbled biscuit base , a lemon and cream cheese filling and is topped with heated mandarins and sugar

1. 1

   For the base, melt the butter in a large pan over a low heat. Remove the pan from the heat and stir in the crushed biscuits and sugar.
   Press the biscuit mixture into the base and sides of a 20cm/8in springform cake tin and chill in the fridge for 30 minutes.
   
   Meanwhile, for the filling, beat the zest of the 2 lemons, cream cheese and sugar together in a bowl. Slowly beat in the lemon juice until the mixture is thick and creamy. Fold in the crème fraîche.
   
   Spoon the lemon mixture into the chilled biscuit base, smooth the top with a knife and chill in the fridge for 2 hours.
   
   For the topping, heat the sugar and mandarin juice over a low heat in a pan until the sugar dissolves. Add 1 tsp. of water to the arrowroot to make a paste and slowly add to the juice. Heat for a further minute or so, or until the mixture has thickened. Spoon the mandarin topping into a small bowl and set aside to cool. Once cool, chill in the fridge.
   
   Carefully remove the cheesecake from the cake tin, transfer to a large serving plate and arrange the mandarin segments on the top.
   
   To serve, pour the mandarin topping over the served portions.