CLEMENTINE CHEESECAKE
By Martin Evans, resident chef at Wellocks at Home. This no-bake clementine cheesecake celebrates the deliciously sweet, juicy and citrus flavours of Spanish leafy clementines. The perfect dessert to add to your Christmas celebrations.
INGREDIENTS
Base
1 ½ packets of Ginger Nut biscuits
100g Estate Dairy salted butter, melted
Cheesecake
800g creamed cheese
500g mascarpone
4 tbsp Billington's caster sugar
5 gelatine leaves
Topping
12 clementines
2 tbsp Billington's caster sugar
2 gelatine leaves
25ml Amaretto
METHOD
-
Lightly grease a 10 inch round tin with a removable bottom.
-
Blend the biscuits in a food processor to a fine crumb, add the melted butter and stir until combined.
-
Pour the biscuit mix into the base of your tin and compress evenly.
-
Place into the fridge for 1 hour to set firmly.
-
Place the cream cheese, mascarpone and sugar into your food processor and mix together.
-
Melt 5 gelatine leaves with 4 tbsp of water in a saucepan over a low heat until the gelatine has dissolved.
-
Combine the gelatine into the cheesecake mixture and mix thoroughly.
-
Remove the base from the fridge and spread the cheesecake mixture evenly into the tin and return to the fridge to set.
-
Peel and segment 6 clementines. Half the segments lengthways and arrange decoratively over the top of the cheesecake mixture.
-
Juice the remaining clementines and pass through a fine sieve. Place the juice into a saucepan with the sugar, gelatine leaves and Amaretto, then heat until the gelatine has dissolved.
-
Set aside and allow the jelly mix to cool to room temperature.
-
Remove the cheesecake from the fridge and pour the jelly mixture over the clementine segments.
-
Place back into the fridge until the jelly has set.
Serve and enjoy.