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Fruity Cheesecake with Mandarin Oranges
Cakes
Ingredients
For the filling:
- 25 ml Gelatine
- 75 ml boiling water
- 1 x 410 g tin Naturelite Fruit Salad
- 1 x 310 g tin Mandrin Oranges
- 2 large egg whites
- 100 g fructose
- 200 g smooth, low-fat cottage cheese
- 200 g low-fat cream cheese
- 250 ml cream
- 7 ml vanilla essence
For the base:
- 125 g Finger biscuits
- 80 g melted butter
Method
- Mix the biscuit crumbs and the melted butter, press firmly into the base of a 22-23 cm cake tin, and chill.
- Drain the Mandarin Orange segments and put aside.
- Drain the fruit salad and cut into small cubes; pat dry.
- Dissolve the gelatine in the hot water and stand to cool.
- Whisk the egg whites until stiff, then gradually whisk in half the fructose to make a glossy meringue.
- Mix (whisk) both tubs of cheese and the cream with the remaining fructose and the vanilla essence until smooth.
- Slowly, while whisking, add the cooled gelatine, then fold in the meringue.
- Pour half this mixture onto the chilled crust. Sprinkle over the chopped fruit salad and aabout a third of the mandarin orange segments - leave enough to decorate the top later. Then add the remaining creamy mixture, spreading it evenly. (Work quickly as it firms up fast.)
- Chill until set. Decorate with the madarin orange segments just before
serving.
8 - 12 Portions
Recipe adapted from: "Green fig and ginqer Cheesecake"
Fig Jam and Foxtrot.