Kids will love this fluffy mousse-like cheesecake with plain chocolate and mandarins.

Ingredients: (Serves 8-10)

• 225 g/8 oz chocolate digestive biscuits
• 115 g/4 oz unsalted butter
• 325 g/12 oz low-fat cream cheese
• 1 lemon, pared rind and juice
• 150 ml/5 fl oz soured cream
• 3 eggs
• 55 g/2 oz caster sugar
• 1 tablespoon gelatine
• 2 x 400 g/14 oz tins mandarin segments in natural juice
• 55 g/2 oz white chocolate chips
• 4 tablespoons rindless orange marmalade

Method:

Put the digestive biscuits in a food processor and process until crushed. Melt the butter in a saucepan and add to the digestive biscuit crumbs whilst processing. Grease a 20-cm/8-inch tart tin with a removable base. Turn the mixture into the tin and line the base and sides, pressing the mixture down with the back of a spoon. Chill for 30 minutes in the refrigerator.

Put the cream cheese, lemon rind, 3 tablespoons of lemon juice and soured cream in a food processor and blend until smooth. In a  medium bowl, beat the egg yolks and sugar until smooth and creamy. Dissolve the gelatine in 3 tablespoons water in a bowl over a pan of simmering water. Allow to cool for 5 minutes.

Add the creamed egg and gelatine to the cream cheese mixture and process until smooth. In a medium bowl, beat the egg whites with an electric whisk until stiff peaks form. Drain 1 tin of mandarins and reserve the juice. Roughly chop the segments and stir into the cream cheese mixture. Fold in the egg whites and chocolate chips and stir gently to combine.

Spoon the mixture into the prepared tart tin and chill in the refrigerator until set. Put the marmalade and reserved fruit juice into a saucepan and simmer until the mixture thickens. Remove the cheesecake from the refrigerator and transfer to a dinner plate. Drain the remaining mandarin segments and use to decorate the cheesecake. Drizzle with the marmalade glaze and chill in the refrigerator until required. Store refrigerated for up to 2 days.