Mandarin and Cinnamon Cheesecake

Mandarin and Cinnamon Cheesecake
20 Mins
Prep time
20 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups butternut snap biscuit crumbs
  • 60g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 1/2 cup caster sugar
  • 2 teaspoons ground cinnamon
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 1 cup sour cream
  • 2 x 310g cans mandarins, drained, reserve juice
  • 1/3 cup fruit marmalade

How to make it

  1. COMBINE the biscuit crumbs and butter in a bowl. Press into the base of a lined 20cm springform pan. Chill until firm.
  2. BEAT the PHILLY until smooth. Add the sugar and cinnamon and continue beating until the sugar has dissolved. Beat in the gelatine mixture, then sour cream and 1/3 cup mandarin juice until thick and creamy.
  3. POUR onto the prepared base and allow to chill for 20 minutes. Remove the fridge and place mandarin segments onto the cheesecake, pressing lightly into the mixture. Return to chill until set. Heat the marmalade and 1-2 tablespoons of the juice until well heated. Allow to cool slightly before brushing liberally over the fruit. Serve immediately.