Spiced winter mandarin cheesecake
Ingredients
- 300 g biscuits of your choice
- 85 g melted RAJO butter
- 100 g cream cheese
- 200 g RAJO Probia Nature natural white yoghurt
- 300 ml RAJO cream for whipping
- 12 g powdered gelatine
- 1 tsp of gingerbread spices
- 1 star anise piece
- 75 g caster sugar
- 2x 300g tins of mandarins
- 2x 300g tins of mandarinsk
- 100 g sugar
- 12 g powdered gelatine
Na sušienkový základ
Na krémovú náplň
Na vrchné želé
Instructions
Base
Line the base of a 23cm loose bottomed tin with baking parchment.
Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.
Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated.
Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
Filling
Place the 2 tins of mandarins, liquid and all into a saucepan with the star anise, sugar, and spices. Cook on a high heat until the quantity of liquid has reduced by half and the mandarins have started to break down.
Remove the star anise and blend until smooth with a stick blender. When it is smooth add the gelatine and blend again. Set aside to cool to between 25°c and 35°C.
While the mandarin puree is cooling, whisk the cream in a bowl until soft peaks are formed.
In a separate bowl beat the yogurt and cream cheese together until smooth. Then incorporate the cooled mandarin mix into the yogurt mix and beat again until smooth.
Finally add in the cream one third at a time until fully mixed.
Now pour onto the chilled base and refrigerate for 1 hour or until set.
Jelly Top
Place the 2 tins of mandarins liquid and all into a saucepan with the sugar. Cook on a high heat until the quantity of liquid has reduced by half and the mandarins have started to breakdown.
Remove from the heat and blend until smooth with a stick blender. When smooth add in the gelatine and blend again
Set aside to cool to between 25°C and 35°C. When it is cool pour over the set cheesecake.
Refrigerate for 1 more hour to set the jelly.