Chocolate & Satsuma Cheesecake

Serves 12.


  • 250g digestive biscuits
  • 125g unsalted butter
  • 2 x 250g tubs cream/curd cheese
  • 142ml soured cream
  • 2 medium eggs
  • 175g golden caster sugar
  • 1.5 tsp vanilla extract (I don’t think you really need this)
  • 1 level tbsp cornflour
  • 1 (or 2!) pack of plain chocolate chips
  • At least 6 satsumas/madarins (depending how much you like


  • Springform Pan (not strictly necessary)
  • Blender
  • Electric whisk, or if you are very strong and manly, a whisk would


  1. In a blender, mix the biscuits until fine. melt the butter, then
    whiz with biscuits until well mixed.
  2. Put this into an 8″ tin. Press down with a spoon, then chill for
    an hour until firm.
  3. Preheat the over to 180C (160C in a fan oven).
  4. Using an electric whisk, mix the curd/cream cheese, soured cream,
    eggs, sugar and cornflour together. whisk until smooth and thick.
  5. Pour the mixture into the tin. Bake for about 50 minutes, until
    golden brown (NB the cake might not have set entirely, but it will do
    once refrigerated). To cool, turn off oven and open the door.
  6. Add chocolate chips while the cake is slightly warm; it means they
    melt and taste that much better.
  7. Chill for at least two hours, once removed put mandarin/satsuma
    segments round the edge.