For a juicy and sweet fruit this winter, you can't go past mandarins.


  • 250g sweet biscuits, such as butternut snap

  • 100g Woolworths Select butter, melted

  • 500g cream cheese, chopped at room temperature

  • 1 cup Homebrand caster sugar

  • 1 tsp vanilla extract

  • ½ cup Woolworths sour cream

  • 2 Woolworths Select free range eggs

  • 6 mandarins

  • ½ cup Homebrand raw sugar


  • 1.

    Preheat oven 160°C fan-forced. Grease a 20 x 30cm lamington pan; line base and 2 long sides with a sheet of baking paper.

  • 2.

    Break biscuits into the bowl of a food processor, process to fine crumbs. Add melted butter, process until well combined. Press into base of prepared pan. Refrigerate while making the topping.

  • 3.

    Using an electric mixer, beat cream cheese, sugar, vanilla and sour cream together until light and creamy. Add eggs one at a time, and beat until well combined. Pour over the biscuit base and bake about 25-30 minutes or until cheesecake slice is cooked when tested with a skewer. Allow to cool in the pan.

  • 4.

    For the mandarin compote; cut 4 of the mandarins in half through the centre, juice, you will need 1 cup of juice. Pour into a saucepan, add the sugar and bring to the boil, stirring. Boil gently 3 minutes until syrup reduced slightly. Remove from the heat. Peel and segment the remaining mandarins and add to the warm syrup. Set aside to cool.

  • 5.

    Cut the cheesecake into pieces (about 6cm x 6cm), serve with a spoonful mandarin compote.

  • Tips:

  • 1.

    For a white chocolate cheesecake, stir 200g melted & cooled Woolworths Select white chocolate into the filling in step 3 after the sour cream.

  • 2.

    Swap the biscuit base with slices of Madeira cake.

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