Philadelphia cream cheese orange and mandarine cheesecake
Instructions
1
Step
Pour the boiling water over the jelly, leave it to sit for a minute and then stir until all of the jelly has dissolved, then pour in the cold water to make the amount up to 600 ml. Divide this between the 6 x 300 ml glasses and pop these in to the fridge to set for around 1 hour.
2
Step
After an hour, put the gelatine in to a bowl and cover it with cold water and set aside for the gelatine to soften.
3
Step
Place the double cream, milk, caster sugar and vanilla together in a pan over a medium heat and as soon as it is just coming to the boil, take it off the heat and set aside. Remove the gelatine from the water and discard the water. Squeeze out all of the water from the gelatine and then add to the hot cream mixture. Stir gently and then set aside for a moment.
4
Step
Remove the glasses from the fridge the jelly should be firm by now, if it is not, pop it back in to the fridge for 10 more minutes or so. Remove the jelly from the fridge and set aside.
5
Step
Add the cream cheese to the cream mixture and stir together to combine. If there are a few lumps in it, that is fine, just use a whisk to whisk them out. Divide the mixture between the 6 glasses with the jelly layer. Pop back in to the fridge to set for 1-2 hours or until firm. Just before you are ready to serve arrange the mandarin segments on top and serve.
Ingredients
for
6
- Orange jelly layer:
- 300 ml of boiling water
- 135 g packet of orange jelly, cut into cubes
- 300 ml of cold water
- Cheesecake:
- 4 leaves of gelatine
- 125 ml of double cream
- 125 ml of milk
- 75 g of caster sugar
- 2 tsp of vanilla extract or the seeds of 1 vanilla pod
- 280 g packet of Philadelphia Original
- To serve:
- 2 mandarins , peeled and split in to segments