Serves 4–6
1 orange jelly
1⁄2 lb (300 g) tub of soft cream cheese
2 tbsp Greek yoghurt, natural yoghurt or crème fraîche
8 large digestive biscuits
2 oz (50 g) butter
1 small tin mandarin segments
Method
1. Melt the butter in a saucepan, add the crushed digestive biscuits
and blend together. Press the mixture into a lightly greased,
loose-bottomed, round cake tin about 8 in (20 cm) across.
2. Put the jelly in a measuring jug with 1⁄2 pint (approximately
250 ml) of boiling water and stir for a few minutes until
dissolved. Don’t top up with cold water in the usual way; add 2 or
3 ice cubes to cool the jelly down quickly, then leave it to stand
for about 20 minutes. (If you don’t have any ice just leave the
jelly to stand in a cool place for a few minutes longer.)
3. Put the cream cheese in a large mixing bowl with the cool jelly
and yoghurt (or crème fraîche) and beat it all together with an
electric hand whisk for half a minute until smooth.
4. Spread the filling evenly over the biscuit base and leave to set
in the fridge for at least 1 hour.
5. Decorate the top of the cheesecake with the mandarin
segments and serve with cream if you have it.
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