- Whizz the biscuits in a food processor.
- Melt the butter in the microwave and combine with the biscuits until smooth.
- Press the dough well into the bottom and sides of the tin.
- Put in the fridge for 30 minutes.
- Combine all the ingredients, mix with a spatula or a planetary mixer with a spatula attachment, until homogeneous (the main thing is not to beat, only on low speed. Otherwise, it will rise much during baking).
- Pour the filling on the base.
- Put the cheesecake in the oven, preheated to 392°F (200°C), for 10 minutes, then lower the temperature to 212-248°F (100-120°C). The time of cooking will depend on your tin and oven.
- Check after 1 hour by shaking the pan. The middle of the finished cheesecake should slightly shake. On average, the baking time is 1.5 hours.
- Take it out of the oven and let it cool completely. Put in the fridge for 3-4 hours or overnight.
- Soak the gelatine in cold water for 5 minutes.
- Separate the canned tangerines from the juice.
- Measure 200ml (6.75 fl oz) of juice, add a sprig of rosemary and bring it to a boil.
- Take it off the stove, remove the rosemary and wait 30 seconds so that it cools down a bit. Add the squeezed gelatine and mix well.
- Put the mandarins in the syrup, stir and put everything in the fridge for about 30 minutes, waiting for the jelly to harden a little.
Spread the resulting mass on the cheesecake, and decorate it with lime zest and mint.