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Recipe: GoodFoodWeek’s choc mandarin cheesecake featuring Sumo mandarins

August 12, 2015 by Shari Leave a Comment

My husband loves cheesecake and so when I was asked if I would like to participate in the Sumo mandarin blogger challenge – my mind went straight to cheesecake {closely followed by an 80’s classic ‘Ambrosia Salad’, but I’ll blog about that shortly}.

I love the combination of chocolate and orange {Jaffa is amazeballs}, so why not chocolate and mandarin? I thought that I would play around with a chocolate cookie crumb base, a deliciously creamy filling and a super juicy mandarin topping.

Remember – THIS IS A COMPETITION – so, I would love you to pop over here and vote for me. I was a little late in getting my post up {because I had a little trouble locating the sumo mandarins} so I need all the help I can get to boost my position.

GoodFoodWeek and sumo mandarins
A delicious choc hazelnut cookie base for a choc mandarin cheesecake
Beating the filling for GoodFoodWeek's choc mandarin cheesecake

CHOC MANDARIN CHEESECAKE
½ packet of chocolate ripple biscuits
100 grams of hazelnut meal
100 grams of melted butter
2 x 250 grams of cream cheese
1 cup of Greek yoghurt
¼ cup of sugar
6 sumo mandarins
1 tbsp of Cointreau
1 tbsp of gelatin

Crush the chocolate ripple biscuits in a food processor, before combining with the hazelnut meal and the melted butter in a large bowl.

Spread the base evenly over an 8-inch loose bottom tin and press down firmly. Chill the base in the fridge whilst you make the filling.

Place the yoghurt and cream cheese into a bowl and beat with an electric mixer until smooth. Add the sugar and the zest from two of the mandarins. Mix again to combine and then pour on top of the biscuit base.

Make the jelly top by combining the juice of six mandarins with the Cointreau and the gelatin in a saucepan and bringing to the boil. Mix until all of the gelatin is dissolved and then allow to cool in the fridge {you want the jelly to set ever so slightly before you pour it over the cream cheese filling}.

Pour the mandarin jelly over the cream cheese filling and place in the fridge to set fully.

GoodFoodWeek's choc mandarin cheesecake - making the topping

So please vote for my little recipe – HERE, HERE or HERE – because I would love the opportunity to attend a world famous Food Blogger Conference {in the US} later this year {flights, accommodation, airport transfers and conference ticket included}.

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Filed Under: Dessert, recipe Tagged With: cheesecake, cointreau, competition, cream cheese, dessert, greek yoghurt, mandarin, sumo

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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