Clementine Cheesecake

I’m not usually one for lengthy recipes, but if you can’t get a little bit fancy at Christmas, when can you?

Aldi are selling tubs of clementines, with leaves! I was so excited. I had it all planned out…….I would make a beautiful cheesecake and decorate it with sugared clementine slices and clementine leaves. Only I forgot to put the leaves on……and now we’ve eaten most of the cheesecake 🙈

The most time consuming bit of this cheesecake recipe, is the candied clementines. Don’t be put off, there is very little actual hands on time. They practically cook themselves……and everyone should make candied clementines once in their life, right?

I would recommend cooking the slices the day before. This way, it gives them time to cool and firm up in the fridge.

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Feeds 8

  • A tub of 8 clementines with leaves

For the candied clementine slices:

  • 4 clementines
  • 400ml water
  • 200g caster sugar

For the base:

  • 16 chocolate digestives
  • 75g butter

For the filling:

  • 600g soft cheese
  • 300ml double cream
  • 160g icing sugar
  • 2-3tbls of clementine syrup (whatever is leftover from cooking the slices)
  • Juice of 4 clementines
  • zest of 4 clementines

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First make the candied clementine slices: Place the water and sugar into a large saucepan and bring to the boil. Cut the ends off the clementines and cut into slices, roughly 4 or 5 slices per clementine.

When the water is boiling, add the slices to the pan and simmer on a low heat for 1 and a 1/2 hours. You will need to check on them every 20 minutes or so. You will know when they are done as the water will suddenly become a thick, gloopy syrup and will have reduced by about half . The clementine skins will be soft.

Remove them carefully from the pan and place on a cooling rack. Pour the syrup into a cup.Once completely cool, place them (not touching each other) in a Tupperware container and place in the fridge with the syrup until you need them.

Now to make the base: Put the biscuits in a food processor and blitz to crumbs. If you don’t have a processor, break the biscuits into a mixing bowl and use the end of a rolling pin to crush into crumbs.

Melt the butter and pour over the biscuit crumbs. Mix thoroughly until the butter is evenly spread and the crumbs are all coated.

Tip into the bottom of a 25cm spring form tin and spread evenly, pressing down firmly with the back of a spoon.

Now you can make the filling: Place the soft cheese, double cream, clementine syrup (you may need to warm this a little in the microwave if it’s been in the fridge), clementine juice and zest into a mixing bowl. Sieve the icing sugar into the bowl and using a hand mixer, blend for 1 minute until the mixture becomes stiffer and stands in peaks when you pull away from it.

Pour the mixture over the biscuit base and spread it evenly with a spatula.

Put it in the fridge overnight. Remove the outside of the spring form tin and tidy up the edges by running the side of a knife around the outside edge. Decorate with the clementine slices, and serve!

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