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.
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}.
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}.
