Member recipe
Member recipes are not tested in the GoodFood kitchen.

Tangerine Cheesecake

By bindymarshall12@gmail.com (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Chilling 2 hours
  • More effort
  • Serves 8
Pudding
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Ingredients

Base:

  • digestive biscuits 150g
  • butter 75g plus extra for the tin

Filling

  • digestive biscuits 150g
  • butter 75g plus extra for the tin
  • gelatine 3 1/2 sheets
  • soft cheese 300g
  • quark 300g
  • caster sugar 100g
  • double crean 200ml
  • clementines 6, 3 zest, 6 juice

Sauce

  • digestive biscuits 150g
  • butter 75g plus extra for the tin
  • gelatine 3 1/2 sheets
  • soft cheese 300g
  • quark 300g
  • caster sugar 100g
  • double crean 200ml
  • clementines 6, 3 zest, 6 juice
  • dark chocolate 150g chopped
  • butter 10g
  • golden syrup 1 tbsp

Method

  • STEP 1
    Heat oven to 200C / fan 180C Soak gelatine in cold water Line base of 20cm springform tin with baking paper and butter sides
  • STEP 2
    Whizz biscuits in food processor melt butter and add to biscuits; mix thoroughly then press into the base of the tin & bake for 10 mins, and leave to cool
  • STEP 3
    Beat soft cheese, quark and sugar together with spatular, then beat in cream and zest. Heat 2 tbsp of juice till hot and stir in 2 of the sheets of gelatine, add this to the cheese filling, and spoon on to the cooled base, make sure you have a level top. Chill for 2 hours
  • STEP 4
    Heat the remaining juice and stir in the remaining gelatine, then pour onto the top of the cheesecake and chill.
  • STEP 5
    Take out the cheese cake 30 mins before use. make chocolate sauce, melt chocolate, butter and syrup together in a pan, allow to cool a little and it will thicken.
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