A Bake in the Life: Mandarin Cheesecake

We celebrated New Year at ours this year and as friends came over we decided to make a big shared dinner and dessert. My mum usually makes a delicious White Chocolate, Rum and Lime cheesecake, however we decided to mix it up a bit and make my favourite cheesecake – Mandarin! This recipe is a combination of my mum’s original White Chocolate, Rum and Lime cheesecake and GoodFood Gordon Ramsay’s Mandarin Cheesecake.


Mandarin Cheesecake

8oz/225g Digestive Biscuits

4oz/110g Butter

14oz/400g Mascapone

1 Vanilla Pod (Split open with a knife and scrapped for seeds)

3½oz/100g Icing Sugar

Zest of 1 Orange

10fl oz/300ml Double Cream

Tin of Mandarin Segments

Let’s get started!

  • Lightly grease and line a 20cm/8″ spring form cake tin.
  • Drain the mandarin segments, placing them onto a piece of grease proof/kitchen paper to dry.


  • To make the cheesecake base, weigh out digestive biscuits into a sandwich bag and using a rolling pin crush into fine crumbs.


  • Melt butter in a saucepan and then add in crushed biscuits, stirring until combined.


  • Transfer the mixture into your cake tin, using a spoon to spread out and press down until compact.


  • Chill in the fridge until ready to top.
  • Beat together mascapone, before adding in the vanilla seeds and combining.


  • Sift in the icing sugar and add the orange zest.


  • In another bowl whisk double cream until stiff peaks are formed.
  • Fold the double cream into the mascapone mixture gently.


  • Spread over the biscuit base and level out before chilling in the fridge to allow the mixture to firm up.


  • When ready to serve, carefully top with mandarin segments.
  • You are all done! 🙂

I really enjoyed making this cheesecake 🙂 The recipe requires no baking, just melting the butter and chilling in the fridge – which makes it quick and simple to make. The orange zest and mandarins can easily be replaced with another fruit: Blackcurrant, lemon or cherry would definitely be interesting to try. The mascapone and double cream give a beautiful light texture, while the biscuit adds a great crunch with a lovely orange flavour throughout. I particularly like the mandarin segments on the top, which could be combined with a sugar syrup to give a glossy covering over the fruit. I would definitely recommend giving this recipe a try, whether that is for a party or just all for yourself!

A Bake in the Life…


One thought on “A Bake in the Life: Mandarin Cheesecake

  1. Pingback: New York Style Cheesecake Recipe | eJo

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