Mandarin Cheesecake

A delicious and original way to use our cottage cheese

18-20 digestive biscuits

4 tbsp Longley Farm Jersey Butter (melted)

1/2 pack of orange jelly

Grated rind and juice of 1 orange

2 eggs (separated)

1 tbsp sugar

1 x 250g pot Longley Farm Cottage Cheese

1 x 150ml pot Longley Farm Double Cream 

1 tin mandarin segments in natural juices (net weight 298g, drained weight 175g)

1/2 cup (120ml) juice from tinned mandarin segments


Crush the biscuits and mix with the melted butter.

Press into a 10" flan dish and bake in a moderate oven for about 8 mins. Leave to cool.

Melt the jelly, orange rind and juice plus the mandarin juice over a gentle heat

Blend the egg yolks with the sugar, add to the hot jelly mix and stir over a low heat until the mixture thickens.

Let the jelly mixture cool slightly.

Sieve the cottage cheese

Whip up the double cream

Add cream and cottage cheese to the melted jelly.

Whip the egg whites until stiff then fold into the mixture.

Pour the mixture into the flan dish on top of the cooled biscuit base. Chill until set

Arrange mandarin segments generously over the top

Longley Farm products used in this recipe: