Mini Mandarin Orange Cheesecake

Yield

2 small 12–14 cm cheesecakes or 1 standard 18 cm cake

---

Ingredients

Biscuit Base

• 150 g digestive biscuits or graham crackers

• 70 g unsalted butter, melted

Cheesecake Filling

• 400 g cream cheese, softened

• 80 g granulated sugar

• 2 large eggs (room temperature)

• 120 ml heavy cream

• 1 tsp vanilla extract

• 1 tbsp lemon juice

• 1 tbsp mandarin zest (or orange zest)

Mandarin Orange Topping

• 3–4 fresh mandarins, peeled and sliced

• 2 tbsp sugar

• 2 tbsp water

• 1 tsp cornstarch + 1 tbsp water (slurry)

---

Instructions

Step 1 – Prepare the Base

1. Crush biscuits into fine crumbs.

2. Mix with melted butter until combined.

3. Press firmly into the bottom of lined cake molds.

4. Chill in fridge for 20 minutes.

---

Step 2 – Make Cheesecake Batter

1. Beat cream cheese until smooth.

2. Add sugar and mix until creamy.

3. Add eggs one at a time, mixing gently.

4. Add heavy cream, vanilla, lemon juice, and zest.

5. Mix until smooth and lump-free.

---

Step 3 – Bake (Water Bath)

1. Pour batter over chilled crust.

2. Place mold in a larger pan with hot water (water bath).

3. Bake at 160°C / 320°F for 40–50 minutes.

4. Center should still slightly jiggle.

5. Turn off oven, leave door slightly open for 30 minutes.

6. Chill in refrigerator for at least 4 hours or overnight.

---

Step 4 – Mandarin Glaze

1. Heat mandarins, sugar, and water in a small pan.

2. Simmer 3–4 minutes.

3. Add cornstarch slurry and cook until glossy and thick.

4. Cool completely.

---

Step 5 – Decorate

Top chilled cheesecake with mandarin glaze and fresh slices. Garnish with mint and zest.

---

Tips

• Do not overmix to avoid cracks.

• Water bath ensures a creamy, smooth texture.