For the base:
• 200 g Bakers Original Tennis Biscuits, crumbled
• 50 g Woolworths Ginger Snaps, crumbled (optional)
• 4 T butter, melted
For the filling:
• 2 x 250 g tubs cream cheese, at room temperature
• 190 g can condensed milk
• ½ cup cream, whipped
• 2 T juice of ClemenGold® mandarin
• 1 T zest of ClemenGold® mandarin
For the jelly:
• 15 g gelatine
• 2 T water
• ½ cup Woolworths Sanibonani tea
• 3 ClemenGold® mandarins, juiced
• 3 ClemenGold® mandarins, peeled and sliced

1. To make the base, combine the crushed biscuits and butter. Press the mixture into the base of a 20 cm round baking tin, going 3 cm up the sides of the tin.
2. To make the filling, beat the cream cheese and condensed milk together until smooth. Add the whipped cream, ClemenGold juice and zest and mix until smooth.
3. Pour the cream cheese mixture into the tin and smooth the top using the back of a spoon. Chill overnight to set.
4. To make the jelly, soak the gelatine in the water and allow to bloom for 5 minutes. Mix the bloomed gelatine with the warm tea and whisk until dissolved. Add the ClemenGold juice. Place the sliced ClemenGolds mandarins on top of the chilled cheesecake, pour over the cooled jelly and chill until set.

Photographs: Shavan Rahim
Recipes: Jacqueline Burgess
Food assistant: Josh van Zyl

Find more citrus recipes here.

ClemenGold® mandarins are virtually seedless, juicy and easy to peel, with an unmistakable sweet flavour. They're perfect for a quick snack on the go or make a sweet addition to any recipe. Find them exclusively in Woolworths stores.

Shop at Woolworths.