Mini Pavan Mandarin Cheesecakes

This is another version of my Mini Layered Cheesecake recipe

Being mid-winter, berries are definitely out of season but mandarin is king so I have taken this fruit as my starting point and paired it with Pavan French liquer, made from muscat grapes and infused with orange blossom. Elderflower cordial also makes a lovely compliment.

Peeling the segmented mandarin is a little fiddly but worth it. Here is a step by step photo helper here

Mini Pavan Mandarin Cheesecakes

makes 24 x 75ml tubes

1 packet of gingernut biscuits (cookies) crushed

place as the base layer in the tube

Whip together 1 packet of Philadelphia cream cheese 

and 1 tin of condensed milk

with the juice of one lemon

1/4 cup of Pavan liquer (60ml)

place a layer in the tube atop the biscuit

 segments from aprrox 8 mandarins 

Reserve a few for top decorating and chop the rest quite finely so you have a chunky pulp

Macerate in a couple of  tablespoons of elderflower cordial.

you want to have a lumpy sauceish fruity layer.

Spoon onto the cheesecake layer.

Whip 300ml of cream

Top off the layers and add a piece of mandarin segment on top for decoration