Mandarin Cheesecake with Seggiano + I AM NUT OK

This recipe is for 2 individual serve cheesecakes. Stick them in any old ramekins or small dishes you have lying around, we used our recycled butter/rigotta jars and they fit perfectly! They need a good few hours to set, so prepare them in the morning or the night before.

Ingredients

85g Oat biscuits

35g Plant Based Butter

¼ tsp Ground Cinnamon

1 wedge C’e Dairy

¼ cup Granulated sugar

¼ Full Fat Coconut Milk (ideally 60% coconut or higher)

¼ Lemon - juiced

¼ tsp Vanilla Extract

Seggiano Mandarin Conserve Sicilian Extra Jam

METHOD

Crush your biscuits into a fine powder, you can use a food processor, blender, or place them in a sandwich bag or tall container and smash ‘em up with a rolling pin.

Place the cinnamon and butter in a microwave proof bowl and melt in the microwave for 15 seconds. Stir well to fully melt and combine.

Add the biscuit and combine well. Spoon the mixture evenly between your two ramekins and flatten with the back of a spoon.

With a blender, combine the C’e Dairy, coconut milk, sugar, lemon juice and vanilla extract.

Divide the mixture evenly between both ramekins, leaving ½-1cm gap from the top. Using the back of a metal spoon smooth out the top till level.

Chill in the fridge for an hour or until the top is slightly firm, spoon over some Mandarin Conserve and flatten out.

Set in the fridge for a further 1-2 hours or overnight.