Mandarin and lemon cheesecake

I don’t suppose anyone would make mandarin and lemon cheesecake these days – it’s definitely a 1960’s or 70’s dessert. Can you even get mandarin oranges in tins these days? I must look next time I go shopping. They used to be so popular as a dessert on their own, in our house they would have been served with evaporate milk, maybe other families would have had condensed milk or maybe even ice-cream if they had a fridge with a freezer compartment! Mandarin segments would crop up as cake decoration, sitting on top of butter cream, or in a fruit salad of other tinned fruit, or even in an exotic trifle.

I have been writing about cheesecake recently because I was lucky enough to find some in the continental food market which arrived in our town over the last weekend. It’s my favourite, but back in the time when mandarins were popular most cheesecakes came from a packet, a mixture to be beaten into milk which would set into a firm goo. My mum, however, found a recipe which did actually have cream cheese in it. The base was what has become traditional, crushed digestive biscuits in melted butter. I don’t know where she got it from, maybe one of her sisters, maybe a class she went to. I don’t actually remember having it, so maybe she made it when friends came to dinner.

Mandarin and lemon cheesecake

  • for the base – 4 oz crushed digestive biscuits, 2 oz butter
  • 8 oz cream cheese
  • 5 fl oz natural yoghurt
  • 1 lemon jelly
  • 3 tbsp water
  • 1 lemon, zested and juiced
  • 2 oz sugar
  • for the topping – 11 oz can of mandarin oranges, drained and 6 tbsp double cream whipped
  1. mix the biscuit crumbs and melted but then press into an 8″ flan tin
  2. mix the cream cheese and yoghurt
  3. dissolve the jelly in the water over a low heat, then let cool
  4. add lemon zest, lemon juice and sugar to the jelly mixture
  5. then add to the yoghurt and cream cheese and which until smooth
  6. pour over the biscuit base and put in a cool place to set
  7. decorate with mandarin oranges and whipped cream

I want to make it just so i can take a picture – it’s so retro!

The recipe isn’t from the booklet in my featured image, but I can imagine this hostess serving it!

One Comment

  1. debbiedrury

    I used to do a similar one with lime jelly. I don’t know if lime jelly has changed or whether my tastes have – it seems to have a slightly soapy taste now. So disappointing, I used to love lime jelly. Now I usually make jelly with a carton of orange juice and gelatine and put mandarin orange segments in, and try to save a few to decorate the top!


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