Desserts Recipes - Tangerine Chocolate Cheesecake Recipe

Ingredients

Serves 12   

For the base:

• 100g/4oz butter (plus extra for greasing)

• 225g/8oz chocolate digestive biscuits (crushed)

For the filling:

• 8 tangerines

• 25g/1oz powdered gelatin

• 450g/1lb Mascarpone cheese

• 4 eggs (separated)

• 175g/6oz caster sugar

• 300ml/1/2pt crème fraiche

• 3 tablespoons Grand Marnier

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Method:

1. Line a 25cm/10in spring form cake tin with baking parchment and lightly grease.

2. Melt the butter and mix in the biscuit crumbs. Press into the base of the tin and chill for 30 minutes.

3. Finely grate the zest of 2 tangerines and set aside. Squeeze the juice from 4 tangerines into a small pan, sprinkle the gelatin over and leave to soak.

4. Remove the flesh from the membranes of the remaining tangerines, then roughly chop.

5. Place the  Mascarpone, egg yolks, 100g/4oz caster sugar, crème fraiche and Grand Marnier in a bowl and beat until smooth.

6. Heat the gelatin slowly until it has dissolved, cool slightly, then stir into the cheese mixture. Fold in the tangerine zest and the chopped tangerines.

7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Gently fold into the cheese mixture, pour into the tin, level the surface and chill for at least 2 1/2 hours until set.