Filling:

300g Cream Cheese

100g Sugar

4 Mandarins

100ml Cream

2 Leaves of Gelatine

2tbs Milk

1tbs Lemon Juice

Biscuit Base:

50g Unsalted Butter

200g Digestive Biscuits

To make the base, break up the biscuits and place into a food processor to crumb. Melt the butter gently and add through the spout until mixed. Press the biscuit mixture into a spring form tin and refrigerate.

For the filling, segment the mandarins, reserving the juice. Place the cream cheese, sugar, mandarin and lemon juice into the food processor and blend until smooth. Whip the cream to soft peaks and set aside.

Soak the gelatine in cold water. Bring the milk to the boil, remove from heat and whisk in the gelatine. Add this mixture to the cream cheese through the spout. Put the mixture into a bowl and fold in the cream. Pour cheesecake mix on the biscuits and refrigerate for 12 hours.

Display the mandarin segments on the cheesecake and serve.