Ingredients
- 500g cream cheese, at room temperature
- 1 ½ cups (330g) caster sugar
- 6 eggs
- 2 cups (500ml) cream
- 1 ½ tsp vanilla extract
- 1 mandarin, finely zested
- 1/2 tsp salt
- 1/4 cup (30g) plain flour, sifted
- 3/4 cup (140g) caster sugar
- 1 mandarin, juiced
- 1 tbs Grand Mariner (optional)
- 3 mandarins, segmented
- 1 vanilla bean, split & seeds scraped
Cheesecake
Caramelised Mandarins
Serves: 8
Prep: 15 mins
Cooking: 50 mins
Method
Cheesecake
Preheat oven to 180°C Fan or 200°C Conventional.
Line the base and sides of a 25cm springform tin with baking paper.
For the cheesecake, beat the cream cheese and sugar together in the bowl of a stand mixer, scraping down the sides, until smooth.
Add eggs, one at a time, until smooth and combined.
Slowly beat in cream, vanilla, mandarin zest and salt.
Add flour and beat again until smooth and silky.
Pour into prepared tin and bake for 50 minutes, until the top is dark brown and the edges are set, but the centre is still wobbly.
Caramelised Mandarins
Place the sugar and ¼ cup water in a heavy-based saucepan over a medium-high heat, stir together.
Once the sugar starts to dissolve continue to cook without stirring, until it turns to a smooth golden caramel.
Reduce heat to low.
Carefully add the mandarin juice, Grand Marnier, vanilla bean and seeds.
Stir to combine then set aside at room temperature.
To Serve
Cool cheesecake in tin, allowing it to sink in the centre and firm up as it sets.
Serve at room temperature with caramelised mandarins.
Recipe presented by Falcon.
