Mandarin Orange Cheesecake

This soft and light cheesecake has a crunchy chocolatey base and a lovely orangey flavour. It can be quickly put together and requires no baking; you just need to make it well in advance to allow time for it to set.
 

Why not have fun with the children and help them to make it as a sweet surprise for Dad on Father’s day?

 

85g butter

14 dark chocolate digestive biscuits

3 large oranges

175g extra thick double cream

350g thick cream cheese

175g mascarpone cheese

80g golden caster sugar

2 tablespoons of orange juice*

300g can of mandarin oranges in fruit juice
 

1. Butter a 20cm loose bottomed cake tin, one that is fairly deep.

2. Zest the 3 large oranges. 

3. Break up the biscuits and put them into a double plastic bag, then crush them into crumbs with the end of a rolling pin. Place the crushed biscuits into a bowl.

4. Cut the butter into pieces and melt in a small saucepan. Pour the melted butter into the biscuit crumbs and mix to combine well together. Stir in a quarter of the orange zest. Put the mixture into the prepared tin, pressing it down with the back of a spoon to form an even base. Put into the fridge to chill for at least 30 minutes.

5. Whip the double cream in a large bowl until it has stiff peaks. Add the thick cream cheese and the mascarpone, then whisk again to combine. Stir in the sugar, the remaining orange zest and 2 tablespoons of orange juice, then stir well. [*I used the orange juice from the can as the fruit was canned in pure juice; if your tin of mandarin oranges is in syrup, use fresh juice instead.] The mixture should have a thick, smooth consistency. 

6. Drain the mandarin oranges and use to decorate the top of the cheesecake. Place the cheesecake in the fridge overnight, or for about 4-6 hours, to allow it to set. When set, press out carefully by standing the cheesecake tin on top of an upturned bowl and pushing down. 

 

You can, if you prefer, use a sharp knife to cut out the segments for decorating the cheesecake from the oranges that you have used for the zest. It is much easier though to use canned mandarin oranges, and I think just as tasty; don’t waste the oranges, just juice or eat them!