The most refreshing and tangy cheesecake. The dark chocolate sauce adds a glossy finish to the light mandarin base. Just the recipe for a special occasion cake.
150 g digestive biscuits
75 g butter, plus a little for the tin
3½ sheets gelatine
300 g full-fat cream cheese
300 g quark
100 g golden caster sugar
200 ml thickened cream
6 mandarins, 3 zested, all juiced
150 g dark chocolate, chopped
10 g butter
1 tbsp golden syrup
- Heat the oven to 200C/fan 180C. Soak the gelatine in cold water. Line the base of a 20cm springform tin with baking paper, and butter the sides.
- Whizz the biscuits in a food processor or put them in a bag and bash them with a rolling pin. Melt the butter and add this to the biscuits; mix together thoroughly then press into the base of the tin. Bake for 10 minutes, then leave to cool completely.
- Beat the soft cheese, quark and sugar together with a spatula, then beat in the cream and mandarin zest. Heat 2 tbsp of mandarin juice until hot but not boiling, then stir in 2 sheets of soaked gelatine and beat this into the filling. Spoon into the tin, level the top and chill for 2 hours or until it is set. Heat the remaining juice as before and stir in the remaining gelatine. Cool, then pour on top of the cheesecake, and chill overnight. This will keep for up to 3 days in the fridge.
- Take the cheesecake out of the fridge about 30 minutes before serving, as it shouldn’t be fridge cold. Meanwhile, melt the dark chocolate with the butter and golden syrup until it’s liquid and shiny, then cool until it thickens a little.
- Put the cheesecake on a serving dish and pour the chocolate into the centre so it flows outwards and drips over the edges (you might need to encourage it a little with the back of a spoon – but be gentle, you want drips, not a flood!). Cut with a hot knife to serve.