tangelo cheesecake

Tangelo Cheesecake Slice

I have my first mothers group meeting this week. I’m nervous. We have to take a plate. Here begins the crazy mothers competition that will extend to birthday parties, baby clothes and possibly even baby milestones.

So I’m tossing up whether to be tre’ casual and turn up with a packet of TimTams, or go all out and bake something. I practised on the weekend for a BBQ with friends – Tangelo Cheesecake Slice. Perhaps a bit extravagant for a mothers group plate. Symmetry is important – its fine to be fancy, but if you can’t cut into perfect squares then fancy is lost.

Maybe I’ll just try doing something stylish with those TimTams.

This is a great recipe. It came from the Fresh show on channel Ten last week.


1 packet gingernut biscuits
75g butter, melted

3 teaspoons gelatine
2 tablespoons water
juice of 1 tangelo

250g packet cream cheese, softened
395g can condensed milk
zest of 1 tangelo

4 tangelos, extra
½ cup (125ml) water
1/3 cup (75g) caster sugar
3 teaspoons gelatine

Blitz the biscuits until they resemble fine breadcrumbs and add the melted butter. Blitz again until just combined. Press biscuit mixture into the base of a greased and lined 20x30cm lamington pan and chuck into the fridge while you make the cheesecake layer.

Sprinkle gelatine over the water and tangelo juice. Stand until gelatine absorbs the liquid, then heat slowly over a pot of boiling water or microwave in 15 second bursts until the gelatine dissolves. Blitz the cream cheese in the processor until very smooth, add condensed milk and zest and blitz until well combined. Fold in the gelatine mixture and pour over biscuit layer. Refrigerate 1-2 hours or until set.

Then, finally, the jelly layer. Segment 3 of the tangelos into a medium bowl and squeeze the juice from the membranes into a separate bowl. Squeeze final tangelo and add to the juice. Combine sugar and water in a small saucepan and heat until sugar dissolves. Meanwhile, sprinkle gelatine over the tangelo juice and repeat process above to dissolve the gelatine. Let the sugar mix and gelatine mix cool to room temp before you combine them, then add the tangelo segments and pour this over the set cheesecake.

Refrigerate 2 hours until set.

Using a hot wet knife cut slice into small, perfectly symmetrical squares (if possible, good luck!).


About Louise

Melbourne based journalist/interactive producer who loves to cook .. and eat.
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One Response to tangelo cheesecake

  1. Bree says:

    Lovely site! keep up the great work, regards bree 🙂

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