Mandarin Cheesecake
A delicious and original way to use our cottage cheese
Ingredients:
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
Method:
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:
