On the menu

Recipe of the week: burnt cheesecake with spiced mandarins

This dessert is vegetarian, gluten-free and perfect for cosy autumnal evenings

Serves 10-12

Prep time: 30 minutes. Cook time: one hour, plus overnight chilling

Ingredients:
For the cheesecake
  • 680g full-fat cream cheese
  • 250g caster sugar
  • good pinch of salt
  • 1 tsp vanilla extract
  • 25g cornflour
  • four medium eggs
  • 300ml double cream
For the mandarins
  • 2 cans (298g) Del Monte Mandarin Segments in Juice
  • 4 tbsp soft light brown sugar
  • 1 cinnamon stick
  • 1 star anise
  • 5-6 cardamom pods, slightly squashed
Method:
  • Make the cheesecake the day before you want to serve it. Preheat the oven to 200C/gas 6 and find a 20cm round springform tin. Take a large piece of baking parchment, more than big enough to line the tin, and scrunch it up in your hands – this makes the paper easier to manipulate. Unscrunch the paper and put it in the tin, using a smaller cake tin to help mould it to the sides. Don’t worry about the creases and wrinkles – these are all part of the look of the cheesecake!
  • If you have a mixer, put the cream cheese, sugar, salt, vanilla and cornflour into it and beat them thoroughly together. Otherwise, do this in a large mixing bowl, beating until smooth.
  • Add the eggs and start beating them into the cream cheese mixture, gradually pouring in the cream as you go. If you’re using a mixing bowl, beat in the eggs one at a time before beating in the cream. You want a nice, smooth mixture.
  • Pour the mixture carefully into the lined tin and transfer to the oven. Bake for 50-60 minutes until the cheesecake is puffed up, very brown at the edges and a rich golden brown in the centre. It should have a slight wobble in the middle still. Take out of the oven and leave to cool completely in the tin – it will sink as it cools. Transfer to the fridge and refrigerate overnight.
  • While the cheesecake is baking, make the spiced mandarins. Drain the juice from both cans into a saucepan. Add the brown sugar and whole spices and put over a medium heat. Stir until the sugar is dissolved, then let the juice come to a brisk simmer and cook for about 10 minutes until the liquid is reduced and syrupy.
  • Take off the heat, add the mandarin segments and stir gently. Leave to cool then refrigerate.
  • When you’re ready to serve, carefully remove the paper and transfer the cheesecake to a serving plate. Serve in slices, with a generous spoonful of the mandarins and their syrup.

Recommended

How to plan a green Christmas
Christmas presents wrapped in brown paper
Getting to grips with . . .

How to plan a green Christmas

Best properties: impressive arty homes
Selection of properties
The wish list

Best properties: impressive arty homes

Jon Ronson: my five best books about the culture wars
Jon Ronson on Zoom
Expert’s view

Jon Ronson: my five best books about the culture wars

House of Gucci 
Lady Gaga stars as Patrizia Reggiani in House of Gucci
In Review

House of Gucci 

Popular articles

Is Boris Johnson’s authority ‘evaporating’?
Boris Johnson
Behind the scenes

Is Boris Johnson’s authority ‘evaporating’?

Vladimir Putin and his mysterious love life
Vladimir Putin and his now ex-wife Lyudmila Putina
Profile

Vladimir Putin and his mysterious love life

19 advent calendars for adults
Selection of advent calendars
The wish list

19 advent calendars for adults

The Week Footer Banner