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As the festive season draws closer, the kitchen team at Celtic Ross Hotel in Rosscarbery are busily making Christmas Puddings, homemade beetroot chutney and spiced butterscotch sauce amongst other seasonal treats to make bespoke Christmas hampers.  Led by Executive Head Chef Shane Deane the kitchen team share a passion for the local and seasonal ingredients that West Cork has to offer.  Up to 40 local food and beverage producers are featured on the hotel menus. With this in mind, Shane is delighted to share a recipe which he created using Clonakilty based, Irish Yoghurts. His spiced mandarin and yogurt cheesecake is a delicious dessert choice which will enhance any Christmas dessert table.

Spiced Mandarin and Yogurt Cheesecake

Serves 12-14

Ingredients

For the base

200g bourbon biscuits

100g digestive biscuits

85g unsalted butter, melted

For the filling

2 x 300g tins mandarins

75g caster sugar

1 star anise

1 tsp mixed spice

12g powdered gelatine

300ml cream

200g Irish yogurts whole milk yogurt

100g cream cheese

For the jelly glaze

2 x 300g tin mandarins

100g sugar

12g powdered gelatine

Method

To make the base

Line the base of a 23cm loose-bottomed tin with baking parchment. Place the bourbon biscuits and digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a large bowl and pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

To make the cheesecake filling

Place the 2 tins of mandarin’s liquid and all into a saucepan with the star anise, sugar and mixed spice. Cook on a high heat until the quantity of liquid has reduced by half and the mandarin’s have started to breakdown. Remove the star anise and blend until smooth with a hand blender. When the mixture is smooth add in the gelatine and blend again. Set this aside to cool.

While the mandarin puree in cooling whisk the cream in a bowl until soft peaks are formed. In a separate bowl beat the yogurt and cream cheese together until smooth. Then incorporate the cooled mandarin puree into the yogurt mix, beat until smooth again. Finally fold in the cream a 1/3 at a time until it is fully mixed. Now pour the yogurt filling onto the chilled base and smooth over the top with a palate knife. Refrigerate for 1 hour to set firmly.

To make the mandarin jelly

Place the 2 tins of mandarin’s liquid and all into a saucepan with the sugar. Cook on a high heat until the quantity of liquid has reduced by half and the mandarin’s have started to breakdown. Remove from the heat and blend until smooth with a stick blender. When it is smooth add in the gelatine and blend again. Set this aside to cool to between 25c and 35c. When it is cool pour the jelly evenly over the set cheesecake. Refrigerate for 1 more hour to set the jelly.

To serve the cheesecake run a small sharp knife around the edge of the tin to loosen the filling and release the cheesecake from the tin. Garnish with seasonal fruits. Slice and serve.