Mandarin and sultana cheesecake

This beautiful mandarin and sultana cheesecake from Nici Wickes is an incredible autumn dessert that brings such comfort over the cooler months.

By Nici Wickes
  • 1 hr 5 mins cooking
  • Serves 10
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  • 1 sheet sweet short pastry
  • 2 teaspoon caster sugar
  • 500 gram cream cheese
  • 3/4 cup caster sugar
  • 2 tablespoon brown sugar
  • 1 heaped tablespoon plain flour (gluten-free is fine)
  • 3 large eggs
  • 1/4 cup cream
  • 2 tablespoon brandy
  • zest of 4 mandarins, plus juice from 2 mandarins
  • 1/2 cup sultanas
  • 1-2 mandarins, thinly sliced, to garnish
  • olive oil, for brushing
  • 1/3 cup sugar
  • juice from remaining 2 mandarins


  • 1
    Preheat oven to 180oC. Grease and line a 20cm springform tin.
  • 2
    Lightly flour and roll the pastry sheet to slightly larger than its original size. Sprinkle with the first measure of caster sugar, then sandwich between baking paper and 2 oven trays. Bake until crisp – about 15-20 minutes. Set aside to cool, then cut to fit the base of the tin.
  • 3
    For the filling, beat the cream cheese until smooth. Add the sugars, flour and eggs, then continue mixing until well combined. Pour in the cream, brandy and mandarin juice, beating to combine. Stir in the zest and the sultanas. Scrape into the tin and smooth the top.
  • 4
    Reduce temperature to 150oC and bake for 45 minutes or until it has a touch of colour and wobbles only in the very centre. This will firm on cooling. Leave in the oven until completely cool, then chill for 2-3 hours or overnight.
  • 5
    For the topping, brush the mandarin slices with olive oil and brown in a small pan. Remove and cool. Add the sugar and juice to the pan, then simmer until the sugar dissolves and becomes syrupy. Cool.
  • 6
    Serve the cheesecake with the grilled mandarin and syrup.


  • To get pastry to remain crispy and flat, cook it sandwiched between two oven trays. Weight the top tray, if needed.

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