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  /  Baking   /  Spiced Mandarin and Yogurt Cheesecake

Spiced Mandarin and Yogurt Cheesecake

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By Irish Yogurts Clonakilty

 

 

Mandarin Cheesecake By Irish Yogurts Clonakilty

Prep Time:5 min
Total Time:5 min
Category:Dessert
Method
    Base
  • Line the base of a 23cm loose bottomed tin with baking parchment.
  • Put the bourbon biscuits and digestive 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 1hr to set firmly
  • Filling
  • Place the 2 tins of mandarins, liquid and all into a saucepan with the star anise, sugar, and mixed spice. Cook on a hgh 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 into the yogurt mix and beat again until smooth.
  • Finally add in the cream 1/3 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
Ingredients
    Biscuit Base
  • 200g of bourbon biscuits
  • 100g of digestive biscuits
  • 85g of unsalted butter, melted
  • Filling
  • 100g cream cheese
  • 200g of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
  • 300ml cream
  • 12g of powdered gelatine
  • 1 tsp mixed spice
  • 1 star anise
  • 75g caster sugar
  • 2x300g tins of mandarins
  • Jelly Top
  • 2x300g tins of mandarins
  • 100g sugar
  • 12g powdered gelatine
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