Basque-style cheesecake with spiced mandarins

Basque-style cheesecake with spieced mandarins

Print Recipe

Nutrition Facts

Amount Per Serving

Calories 429 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 17g106%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 151mg50%

Sodium 216mg9%

Potassium 205mg6%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 31g34%

Protein 6g12%

Vitamin A 1860IU37%

Vitamin C 17mg21%

Calcium 97mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Basque-style cheesecake with spiced mandarins

Delicious and easy cheesecake

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: British

Servings:

Calories: 429kcal

Equipment

20cm round springform cake tin
Food or hand mixer
Saucepan

Ingredients

680 g full-fat cream cheese
250 g caster sugar
Good pinch of salt
1 tsp vanilla extract
25 g cornflour
4 medium eggs
300 ml double cream

For the spiced mandarins:

596 g tinned mandarin segments (we used two 298g tins of Del Monte mandarin segments in juice)
4 tbsp softlight brown sugar
1 cinnamon stick
1 star anise
6 cardamom pods, slightly squashed

Method

Make the cheesecake the day before you want to serve it. Preheat the oven to 200C/gas 6 and find a 20cm round springform tin.
Take a large piece of baking parchment, more than big enough to line the tin, and scrunch it up in your hands – this makes the paper easier to manipulate. Unscrunch the paper and put it in the tin, using a smaller cake tin to help mould it to the sides. Don’t worry about the creases and wrinkles – these are all part of the look of the cheesecake!
If you have a mixer, put the cream cheese, sugar, salt, vanilla and cornflour into it and beat them thoroughly together. Otherwise, do this in a large mixing bowl, beating until smooth.
Add the eggs and start beating them into the cream cheese mixture, gradually pouring in the cream as you go. If you’re using a mixing bowl, beat in the eggs one at a time before beating in the cream. You want a nice, smooth mixture.
Pour the mixture carefully into the lined tin and transfer to the oven. Bake for 50-60 minutes until the cheesecake is puffed up, very brown at the edges and a rich golden brown in the centre. It should have a slight wobble in the middle still. Take out of the oven and leave to cool completely in the tin – it will sink as it cools. Transfer to the fridge and refrigerate overnight.
While the cheesecake is baking, make the spiced mandarins. Drain the juice from both cans into a saucepan. Add the brown sugar and whole spices and put over a medium heat. Stir until the sugar is dissolved, then let the juice come to a brisk simmer and cook for about 10 minutes until the liquid is reduced and syrupy. Take off the heat, add the mandarin segments and stir gently. Leave to cool then refrigerate.
When you’re ready to serve, carefully remove the paper and transfer the cheesecake to a serving plate. Serve in slices, with a generous spoonful of the mandarins and their syrup.

Nutrition