What you need
1 medium sized (200g) firm, smooth skinned mandarin or navel orange
1½ cups sweet biscuit crumbs
100g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1 cup caster sugar
3 eggs, lightly beaten
1 cup cream
220g CADBURY White Chocolate Melts, melted and cooled slightly
1 cup A1 sugar
2 tablespoons water
2 tablespoons triple sec or orange liqueur
2 firm, smooth skinned mandarins or small navel oranges, thinly sliced
¼ cup halved pistachios
How to make it
- PLACE the mandarin(s) into a saucepan and just cover with water, cover and bring to the boil and boil for 30 minutes, drain off the water, then cover with fresh water and boil a further 30 minutes. Remove from the water, cool slightly. Cut the mandarin(s) in half and remove any visible seeds then place into a food processor and puree until smooth. Cool. (Makes approx. 1 cup)
- COMBINE the biscuit crumbs and butter. Press into the base of a greased and fully paper lined 24cm spring form pan (ensure the paper extends 5cm above the top of the pan). Chill.
- BEAT the PHILLY and sugar with an electric mixer until just smooth. Beat in the eggs and orange then fold through the cream and chocolate. Pour the filling over the prepared base.
- BAKE in a moderately slow oven 160°C for 60-80 minutes or until just set. Cool in the oven with door ajar. Chill.
- COMBINE the sugar, water and liqueur in a saucepan then stir over a low heat until the sugar has dissolved. Bring to the boil and cook for 2-3 minutes or until slightly thickened, add the sliced fruit and simmer for 3-5 minutes or until the skin is tender. Allow to cool. Remove the mandarin slices from the syrup and arrange on the cheesecake. Drizzle with remaining syrup and sprinkle with pistachios. Serve immediately.