Mandarin Cheesecake


May 01, 2023

1 min read

Mandarin Cheesecake Mousse 
280 gr Anchor Cream Cheese
55 gr Icing Sugar
165 gr Mandarin Juice
54 gr Gelatine Mass (1+5)
100 gr White Chocolate
600 gr Anchor Whipping Cream
1 no Vanilla Bean
1 gr Salt
Mandarin Compote
75 gr Mandarin Juice with Zest
225 gr Mandarin Segments
45 gr Sugar
38 gr Gelatine Mass (1+5)
Milk Chocolate Earl Grey Mousse 
125 gr Water
15 gr Earl Grey Tea Leaves
60 gr Earl Grey Tea Infusion
205 gr Milk Chocolate
15 gr Gelatine Mass (1+5)
200 gr Anchor Whipping Cream
1 gr Salt
Mandarin Cheesecake 
  1. Add cream cheese and icing sugar to mixer and mix until smooth.  
  2. Bring mandarin juice, scraped vanilla bean and salt to a boil. 
  3. Melt in white chocolate, add gelatine and stir to melt. 
  4. Pour mandarin mixture into cream cheese mixture. Mix slowly and then set aside. 
  5. Whip cream until ribbons form, then fold through the cream cheese mixture.  
  6. Pipe the mousse into silicone moulds, spread up the sides. 
  7. Add a frozen mandarin compote sphere in the centre of each mould then cover and level the top with the cream cheese mixture. Freeze. 
  8. Once frozen, glaze with an orange shiny glaze then place each mousse on a disc of pate a sable.  
  9. Place a disc of milk chocolate on top. 
  10. Pipe Anchor Whipping cream around a frozen Milk Chocolate Earl Grey Mousse sphere.  
  11. Place the smaller sphere on the larger mousse then top with a milk chocolate decoration. 
  12. Defrost in the refrigerator for 1 hour before serving.



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