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butternut snap biscuit crumbs butter caster sugar ground cinnamon gelatine boiling water sour cream mandarins fruit marmalade
Viewed: 55 - Published at: 7 years agoIngredients
- 1 1/4 cups butternut snap biscuit crumbs
- 60g butter, melted
- 500g block PHILADELPHIA Cream Cheese, softened
- 1/2 cup caster sugar
- 2 teaspoons ground cinnamon
- 3 teaspoons gelatine, dissolved in
- 1/4 cup boiling water
- 1 cup sour cream
- 2 x 310g cans mandarins, drained, reserve juice
- 1/3 cup fruit marmalade
Method
- Combine the biscuit crumbs and butter in a bowl.
- Press into the base of a lined 20cm springform pan.
- Chill until firm.
- Beat the Philly*until smooth.
- Add the sugar and cardamom and continue beating until the sugar has dissolved.
- Beat in the gelatine mixture, then sour cream and 1/3 cup mandarin juice until thick and creamy.
- Pour onto the prepared base and allow to chill for 20 minutes.
- Remove the fridge and place mandarin segments onto the cheesecake, pressing lightly into the mixture.
- Return to chill until set.
- Heat the marmalade and 1-2 tablespoons of the juice until well heated.
- Allow to cool slightly before brushing liberally over the fruit.
- Serve immediately.
