No-bake Clemen Gold® cheesecake
This none baked cheesecake contains the citrus flavour of the Clemen Gold mandarins. Try out this amazing recipe with a citrus flavour and enjoy with your guests.
INGREDIENTS
For the base:
200 g Bakers Original Tennis Biscuits, crumbled
50 g Woolworths Ginger Snaps, crumbled (optional)
4 T butter, melted
For the filling:
2 x 250 g tubs cream cheese, at room temperature
190 g can condensed milk
½ cup cream, whipped
2 T juice of ClemenGold® mandarin
1 T zest of ClemenGold® mandarin
For the jelly:
15 g gelatine
2 T water
½ cup Woolworths Sanibonani tea
3 ClemenGold® mandarins, juiced
3 ClemenGold® mandarins, peeled and sliced
COOKING INSTRUCTIONS
- To make the base, combine the crushed biscuits and butter. Press the mixture into the base of a 20 cm round baking tin, going 3 cm up the sides of the tin.
- To make the filling, beat the cream cheese and condensed milk together until smooth. Add the whipped cream, ClemenGold juice and zest and mix until smooth.
- Pour the cream cheese mixture into the tin and smooth the top using the back of a spoon. Chill overnight to set.
- To make the jelly, soak the gelatine in the water and allow to bloom for 5 minutes. Mix the bloomed gelatine with the warm tea and whisk until dissolved. Add the ClemenGold juice. Place the sliced ClemenGolds mandarins on top of the chilled cheesecake, pour over the cooled jelly and chill until set.