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Mandarin, Camomile                            

& Elderflower Cheesecake 

(Serves 6)

Preparation time 25 minutes + set for minimum 1 hour 


You will need:

2 Camomile & Elderflower Time Out Tea Bag

600g Soft Cheese

100g Icing Sugar

1 tin Mandarins, drained

250g Digestive Biscuits, crushed

100g Butter, melted  

1 tsp Honey

3 Sheets Gelatine

250ml Water


Place the Camomile & Elderflower tea bag in a saucepan with the water, bring to the boil and simmer for 10 minutes.

Add the sheets of gelatine to a bowl of cold water and soak for 5 minutes, remove from the water and squeeze.

Remove the tea bag and add the soaked gelatine leaves and honey and stir until all gelatine has dissolved and set to one side to cool but not set.

Pour the melted butter over the crushed biscuits, mix well and put into a buttered 23cm loose-bottomed tin. Press firmly down to create an even layer.

Blend the soft cheese with the icing sugar and spoon over the biscuit base.

Arrange the mandarin segments on top and pour over the cooled down jelly.

Place in the fridge and allow to set for minimum 1 hour.

Remove from the tin and serve.