Method

Base:

1. Line the base of a 24cm springform pan with non-stick baking paper.
2. Crush biscuits until they resemble fine breadcrumbs, either in a food processor, blender, or by putting in a plastic bag and crushing with a rolling pin. 
3. Add crushed biscuits to a bowl with the chopped nuts, lemon and orange zest, and melted butter, and mix until combined.
4. Press the crumb mixture firmly and evenly into the base of the pan, using the back of a spoon. Refrigerate until the filling is ready.

Filling:

1. In a large mixing bowl, use an electric beater to mix cream cheese, Tatua Mascarpone, icing sugar, lemon and orange zest and juice until smooth, being careful not to overmix. 
2. In a separate bowl, whip the cream until stiff peaks form (do not overmix).
3. Fold whipped cream into the cream cheese mixture until just combined.
4. Spread cheesecake filling evenly over the crumb base, cover with cling film or tinfoil and refrigerate for 5-6 hours or overnight.

Topping:

1. Combine sugar, water and lemon juice in a medium pot or deep pan, stirring over a medium heat until sugar is dissolved.
2. Add the citrus slices and cook over medium heat until the mixture is simmering, then cover and simmer for a further five minutes.
3. Take the lid off, and simmer for another 15-20 minutes, turning the slices occasionally, until the slices are translucent, and the liquid is a thick syrup.
4. Cover and leave to cool.

To assemble:

1. Remove cheesecake from the fridge just before serving, run a knife around the perimeter to loosen it from the pan, and remove the spring form casing. Then remove the cheesecake off the baking paper and base, and transfer to a serving plate.
2. Transfer the cooled citrus slices onto the prepared cheesecake, and drizzle over the extra syrup.
3. Slice, and enjoy the creamy cheesecake paired with the mouth watering candied citrus!

Serves 12-16 slices from one cheesecake

* This is best prepared the day before serving, for optimum setting of the cheesecake. The citrus topping can be prepared the day before as well, or the day of serving, ensuring it is cool before adding on top of the cheesecake. For ease of slicing through the candied citrus slices, you can use scissors to cut them, before placing back on the cheesecake and slicing with a sharp knife.