Mandarin jelly cheesecake slices

PREPARATION:

25 minutes

CHILL TIME:

4+ hours or overnight

SERVES:

10

INGREDIENTS

BASE

• 200g digestive or gingernut biscuits

• 100g unsalted butter, melted

CHEESECAKE FILLING

• 500g cream cheese, softened

• ½ cup (120g) caster sugar

• 1 tsp vanilla extract

• 1 Tbsp finely grated mandarin zest

• 2 Tbsp lemon juice

• 300ml thickened cream

• 2 tsp powdered gelatine, dissolved in ¼ cup hot water

MANDARIN JELLY TOPPING

• 1 cup mandarin juice (strained)

• 1 Tbsp sugar (optional, depending on sweetness of juice)

• 2 tsp powdered gelatine

• Extra mandarins, peeled and segmented (optional for decoration)

METHOD 

1. Line your square tin (20cm) with baking paper.

2. Crush biscuits to fine crumbs, mix with butter, and press into base of tin. Chill 15 minutes.

3. Beat cream cheese, sugar, vanilla, zest and lemon juice until smooth.

4. Whip cream to soft peaks, then fold into cream cheese mixture.

5. Stir in dissolved gelatine. Pour over base and smooth top. Chill for 2–3 hours or until firm.

6. To make jelly, combine mandarin juice and sugar (if using). Bloom gelatinein 2 Tbsp water, melt, then stir into juice. Let cool slightly before gently pouring over cheesecake layer.

7. Chill until jelly sets, at least 1 hour more. Slice into neat squares with a hot knife. Garnish with extra mandarin or edible flowers for flair.

​TOP TIP 

Let jelly cool slightly (but not set) before pouring it over the cheesecake—this prevents layers from blending and keeps it stunningly sharp.