Tangerine cheesecake with rosemary, mint & lime

1. Whizz the biscuits in a food processor.
2. Melt the butter in the microwave and combine with the biscuits until smooth.
3. Press the dough well into the bottom and sides of the tin.
4. Put in the fridge for 30 minutes.

1. 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).
2. Pour the filling on the base.

1. 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.
2. 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.
3. Take it out of the oven and let it cool completely. Put in the fridge for 3-4 hours or overnight.

1. Soak the gelatine in cold water for 5 minutes.
2. Separate the canned tangerines from the juice.
3. Measure 200ml (6.75 fl oz) of juice, add a sprig of rosemary and bring it to a boil.
4. 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.
5. 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.