Name: Citrus cheesecake slice
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 250 gram chocolate ripple un-iced biscuits; 125 gram butter, melted; 1 1/2 tablespoon powdered gelatine; 500 gram cream cheese, at room temperature; 1/2 cup cream; 1/2 cup caster sugar; 1 tablespoon finely grated orange zest; 2 tablespoon freshly squeezed orange juice; 310 gram can mandarine segments in syrup, drained; 9 gram sachet orange and mango jelly crystals

Ingredients

250 gram chocolate ripple un-iced biscuits

125 gram butter, melted

1 1/2 tablespoon powdered gelatine

500 gram cream cheese, at room temperature

1/2 cup cream

1/2 cup caster sugar

1 tablespoon finely grated orange zest

2 tablespoon freshly squeezed orange juice

310 gram can mandarine segments in syrup, drained

9 gram sachet orange and mango jelly crystals

Method

1.Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Process biscuits to make fine crumbs. Add butter; process to combine. Press crumb mixture into base of prepared pan. Chill for 15 minutes.

3.Sprinkle gelatine over 1/3 cup boiling water in a small heatproof bowl; stir until completely dissolved. Cool slightly.

4.Process cream cheese, cream, sugar, zest and juice until smooth.

5.Add gelatin mixture; process until combined. Pour mixture ever crumb base. Chill 1 hour or until partially set.

6.Arrange mandarin segments over top of cheesecake.

7.Empty jelly crystals into a large heatproof jug; add 1 cup boiling water. Stir until dissolved. Stir in 1/2 cup cold water. Cool slightly. Carefully pour jelly mixture over mandarin segments.

8.Chill cheesecake 6 hours, or overnight until set. Cut into 8 slices to serve.

For easy slicing, make cheesecake a day ahead. You can use plain sweet biscuits for the base instead of chocolate.
Note

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Ingredients

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