Serving size: Serves 10 or more
Cuisine type: Modern Australian, Traditional
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Dessert
Favourite flavours: Cakes/baking

INGREDIENTS

1 packet gingernut biscuits
75g butter, melted
3 teaspoons gelatine
2 tablespoons water
finely grated zest and juice of 1 tangelo
250g packet cream cheese, softened
395g can condensed milk
4 tangelos, extra
½ cup (125ml) water
1/3 cup (75g) caster sugar
3 teaspoons gelatine

METHOD

Process biscuits until they resemble fine breadcrumbs. Add melted butter to the processor and process until just combined. Press biscuit mixture into the base of a greased and lined 20x30cm lamington pan. Refrigerate while you make the cheesecake layer.

Sprinkle gelatine over the water and tangelo juice. Stand until gelatine absorbs the liquid. Microwave on medium in 15 second bursts until gelatine dissolves and liquid becomes clear. Alternatively place the gelatine mixture over a simmering saucepan of water; stir occasionally until gelatine dissolves and liquid becomes clear; cool slightly.

Beat cream cheese in a medium bowl with an electric mixer until very smooth and slightly increased in volume. Add condensed milk and zest and beat until well combined. Fold in the gelatine mixture. Pour over biscuit layer and refrigerate 1-2 hours or until set.

Meanwhile, segment 3 of the tangelos into a medium bowl; squeeze any 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 place over a medium heat; stir regularly until sugar dissolves and mixture comes to a boil; simmer 1 minute. Cool 10 minutes.

Meanwhile, sprinkle gelatine over the tangelo juice and repeat process above to dissolve the gelatine.

Add gelatine mixture and tangelo pieces to the cooled sugar mixture and pour over the set cheesecake. Refrigerate 2 hours until set.

Using a wet knife cut slice into small squares and serve immediately. Keep refrigerated before serving.