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No-Bake ClemenGold<sup>®</sup> Cheesecake

No-Bake ClemenGold® Cheesecake

Developed by Jacqueline Burgess for Woolworths TASTE.

Photography by Shavan Rahim

Prep time: 30 minutes, plus overnight in the fridge

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Ingredients:

For the base:

  • 200 g Bakers Original Tennis Biscuits, crumbled
  • 50 g Woolworths Ginger Snaps, crumbled (optional)
  • 4 tbsp butter, melted

For the filling:

  • 2 x 250 g tubs cream cheese, at room temperature
  • 190 g tin condensed milk
  • ½ cup cream, whipped
  • 2 tbsp ClemenGold mandarin juice
  • 1 tsp ClemenGold mandarin zest

For the jelly:

  • 15 g gelatine
  • 2 tbsp water
  • ½ cup Woolworths Sanibonani tea
  • Juice of 3 ClemenGold mandarins
  • 3 ClemenGold mandarins, peeled and sliced

Method: 

Make the base:

Mix the crushed biscuits and melted butter in a bowl. Press into the bottom of a 20 cm round tin, pressing some of the mixture up the sides. Set aside.

Make the filling:

  1. Beat the cream cheese and condensed milk until smooth. Add the whipped cream, ClemenGold mandarin juice and zest, and stir to combine.
  2. Spoon the filling over the base. Smooth the top with the back of a spoon and place in the fridge overnight to set.

Make the jelly:

  1. Soak the gelatine in water and let it bloom for 5 minutes. Heat the tea, then stir in the gelatine until fully dissolved. Add the ClemenGold mandarin juice and let it cool slightly.
  2. Arrange the ClemenGold mandarin slices on top of the set cheesecake. Pour over the cooled jelly and return to the fridge to chill until firm.

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