Spiced Mandarin and Yogurt Cheesecake

By Irish Yogurts Clonakilty

Mandarin Cheesecake By Irish Yogurts Clonakilty

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