Mandarin and Wattleseed Basque Cheesecake

3 mandarins cut across the equator
540g cream cheese, room temperature
160g caster sugar
4 large eggs, room temp
370g Norco Thickened Cream
2 tablespoons ground toasted wattle seed
27g cake flour

Line an 8 inch cake tin with 2 layers of baking paper leaving a couple of inches overhang.
Lay down the mandarin halves, skin side down.
Beat the sugar and cream cheese together until smooth and you can feel the sugar grains have dissolved.
Scrape the sides of the bowl down.
Add eggs one at a time beating till each one is well emulsified. Scrape the bowl down again to ensure that nothing sticks to the sides and inhibits a smooth mixture.

In a separate bowl, mix flour and 1/3 of the cream and mix until smooth. Add another 1/3 more cream, mix, and then add the remaining and mix until smooth.

Pour the cream/flour mixture into the cheese mixture and beat vigorously for 10-15 seconds.
Preheat your oven and bake at 240C for 35 minutes until top is a dark brown in colour, almost black.
Remove from oven and set over a wire rack at room temperature to cool.
Remove from the baking tin and serve.

If cheesecake is not being eaten immediately you can store in an airtight container in the refrigerator however the texture will firm, and you will lose the gooey centre.