Mandarin Cheesecake Recipe

200 g/7 oz digestive biscuit (Graham cracker) crumbs
75 g/3 oz butter or margarine, melted
 

For the topping:
275 g/10 oz/1 large can mandarins, drained
15 g/1 tbsp powdered gelatine

30 ml/2 tbsp hot water
150 g/5 oz cottage cheese

150 ml plain yoghurt

Method:

Mix together the biscuit crumbs and butter or margarine and press into the base of a 20 cm/8 in loose-bottomed flan ring. Chill. Crush the mandarins with the back of a spoon. Sprinkle the gelatine on the water in a small bowl and leave until spongy. Place the bowl in a pan of boiling water and leave until dissolved. Mix together the mandarins, cottage cheese, and yoghurt. Stir in the gelatine. Spoon the filling mixture over the base and chill until set.