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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.
1 ½ packets of Ginger Nut biscuits
100g Estate Dairy salted butter, melted
800g creamed cheese
4 tbsp Billington's caster sugar
5 gelatine leaves
2 tbsp Billington's caster sugar
2 gelatine leaves
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.