[Australian] How to cook Baked tangelo cheesecake with Campari tangelo salad

Ingredients

• 375 g cream cheese, at room temperature, cubed (see Baker’s tips)
• 3 eggs, at room temperature
• 185 g (¾ cup) sour cream
• 125 ml (½ cup) pouring cream
• 165 g (¾ cup) caster sugar
• 1 tbsp finely grated tangelo rind
• 2 tbsp freshly squeezed tangelo juice
• icing sugar, to dust, optional

• 100 g plain whole wheat sweet biscuits
• 80 g butter, melted

• 6 tangelos, segmented, juice reserved
• 55 g (¼ cup) caster sugar
• 1 tbsp Campari (see Baker’s tips)

Directions