Perfect mandarin orange cheesecake

    6 hours 25 min

    This perfect mandarin orange cheesecake is creamy, light and ever so fruity. Lovely served on warm summer evenings following a barbecue or picnic.

    30 people made this

    Serves: 10 

    • 175g digestive biscuits, crushed
    • 75g unsalted butter, melted
    • 1 (298g) tin mandarin segments in juice, drained
    • 55g caster sugar
    • 2 leaves gelatine
    • 180ml double cream
    • 500g cream cheese, softened

    Prep:20min  ›  Cook:5min  ›  Extra time:6hr setting  ›  Ready in:6hr25min 

    1. Line a 20cm springform cake tin with baking parchment. Combine the digestives and butter in a bowl and mix well. Press into the base of the prepared cake tin.
    2. Combine the mandarin oranges and sugar in a food processor (reserving a few segments for decoration). Transfer the purée to a clean pan. Soak the gelatine leaves in cold water for 5 to 6 minutes. Squeeze out any excess liquid then add to the orange purée and warm over a low heat until dissolved.
    3. In a large mixing bowl, whisk the double cream until light and fluffy, then mix in the cream and cream cheese. Gradually add the mandarin purée mixture and whisk until light and airy. Spoon into the prepared cake tin and smooth over the biscuit base. Chill in the fridge for 6 hours or overnight.
    4. Remove the cheesecake from the fridge and carefully pop out of the cake tin and place onto a serving plate. Arrange the reserved mandarin segments on top of the cheesecake and slice and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    I added more mandarin and it went down so well, my daughter loves it..  -  02 Sep 2017


    Very nice cheesecake. Light and fluffy. I'd add more mandarin or add orange essence to boost the flavour though. It went down well with my dinner guest  -  24 Jan 2016

    Write a review

    Click on stars to rate