3 pkg. (8 oz. each) Cream Cheese, softened1 pkg.
1/2 cup sugar
1 tsp. grated mandarin zest (2 mandarins)
juice of 2 mandarins
1 teaspoon vanilla
for the base:
12 biscuits (digestive buiscuits or grahm crackers. makes roughly 1½ cups crumbs)
2 tablespoons melted butter
Crush the biscuits and add the melted butter. Mix well and press firmly into a 8-inch pie pan. Pat down using the base of a glass. Place in fridge for 30 minutes to set.
While the base is setting. Mix together cream cheese, zest, juice (you can put the juice in to your personal taste depending on the size of the mandarins used, alternatively it could be made with tangerines, or any citrus fruit ) sugar, using a wooden spoon or electric mixer. Pour the cheese mixture over the base and spread evenly. Put cheesecake in the fridge for at least 4 hours to set, preferably overnight.
cooks notes: Its a very quick cheesecake recipe but the result is a very fresh and delicately citrus flavoured cheesecake. I suppose you could make a baked cheesecake version, but it would loose the light consistency and be a much denser cake and I think that the mandarins had such a lovely flavour that to have bake the cake would have taken away from the fresh citrus-y taste. I took the cheesecake to a dinner party last night and it good rather good reviews off my friends, definitely a keeper recipe. The recipe is my own based on my key lime pie recipe.