RECIPE BY:

Matt Sinclair

SERVING SIZE:

10 people

INGREDIENTS :

• 200g Marie biscuits
• 75g unsalted butter, melted and cooled
• 600g full-fat cream cheese at room temperature
• 200g caster sugar
• 200ml sour cream
• 3 large free-range eggs
• 1 tsp vanilla extract
• Finely grated zest 2 lemon, juice 1
• 50g plain flour for the candied tangelo
• 2 tangelos, sliced cross sections
• 1⁄2 cup sugar

TANGELO JAM:

• Zest of 3 tangelos
• Flesh of 4 tangelos
• 1⁄2 cup sugar
• 2 tbsp water
• A squeeze of lemon juice

METHOD :

• For the base of the cheesecake, blitz the Marie biscuits and melted butter in a food processor to form fine crumbs. Pour the mixture into the base of a 20cm loose bottomed cake tin in an even layer and pack it in, smoothing it down using the back of a soup spoon. Chill until needed.
• Heat the oven to 180°C. For the filling, mix the room temperature cream cheese, caster sugar
• and soured cream together in a mixing bowl with an electric mixer until smooth. Gently beat in
• the eggs, one at a time, then add the vanilla extract and lemon zest and juice. Mix in the flour
• and whisk until smooth. Spoon the mixture over the chilled biscuit base, then level the top.
• Bake for 50-60 minutes until the top is lightly golden and set at the edges but the middle still has a good wobble when the cheesecake is shaken gently. Remove from the oven and leave to cool completely before removing from the tin.
• Reduce the heat of the oven to 120°C
• For the candied tangelo, heat the sugar and water in a saucepan until sugar dissolves. Add in the tangelo slices and let it simmer for 20 mins.Remove the tangelo slices and place onto a lined baking tray. Sprinkle over some caster sugar and place in the oven and dehydrate for 20 mins.
• For the tangelo jam, slice the zest into thin strips and cut the flesh into smaller pieces.
• Blanch the zest in a pot of boiling water for 30 seconds. Remove and strain and do it another
• This helps remove the bitterness from any pith.