Citrus cheesecake with sweet pastry top and warm honeyed mandarins

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the oven to 200C/400F/Gas 6.
For the cheesecake, roll the pastry out thinly on a lightly floured surface and cut out a circle of pastry using a 7cm/2Â¾in round chefs' ring.
Place the pastry circle onto a baking sheet and brush with the beaten egg. Transfer to the oven and bake for 8-10 minutes, or until lightly golden-brown.
In a bowl, mix together the cream cheese, double cream, mandarin zest and icing sugar.
Place a 7cm/2Â¾in chefs' ring onto a plate and spoon the cream cheese mixture into the ring. Place into the fridge to chill for 30 minutes.
For the honeyed mandarins, place the mandarin segments into a pan with the honey and gently simmer until softened and glazed.
To serve, remove the chefs' ring from the cheesecake and top with the puff pastry circle. Spoon the honeyed mandarins around the plate.

2 mandarins, segmented

2 mandarins, zest only

flour, for dusting

3 tbsp honey

2 tbsp icing sugar

100g/3Â½oz cream cheese

100ml/3Â½fl oz double cream, whipped

1 free-range egg, beaten

Â¼ x 425g/15oz packet ready-rolled puff pastry

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!