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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

  1. Mix the biscuit crumbs and the melted butter, press firmly into the base of a 22-23 cm cake tin, and chill.
  2. Drain the Mandarin Orange segments and put aside.
  3. Drain the fruit salad and cut into small cubes; pat dry.
  4. Dissolve the gelatine in the hot water and stand to cool.
  5. Whisk the egg whites until stiff, then gradually whisk in half the fructose to make a glossy meringue.
  6. Mix (whisk) both tubs of cheese and the cream with the remaining fructose and the vanilla essence until smooth.
  7. Slowly, while whisking, add the cooled gelatine, then fold in the meringue.
  8. 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.)
  9. 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.



Recipe
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