Tangerine Cheesecake
- Preparation and cooking time
- Prep:
- Chilling 2 hours
- More effort
- Serves 8
Pudding
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 1Heat oven to 200C / fan 180C Soak gelatine in cold water Line base of 20cm springform tin with baking paper and butter sides
- STEP 2Whizz 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 3Beat 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 4Heat the remaining juice and stir in the remaining gelatine, then pour onto the top of the cheesecake and chill.
- STEP 5Take 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.
