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.
8oz/225g Digestive Biscuits
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…