Clementine Cheesecake
Recipe: Clementine Cheesecake
Clementine Cheesecake is a sweet and tangy easy to make, creamy, delicious dessert that will definitely impress your guests at any party. I made the mini version for my Diwali party. The reason I did that is because I had several dessert and Indian sweet options. By making them all mini or small, I wanted my guests to taste them all. Worked out perfectly except that I couldn’t remove the base of those mini tart molds. But they didn’t mind that. Go ahead and make it for your Christmas Party. I know I am along with my Clementine Cookies.
Next time I will definitely be using a 4 inch spring form cake tin or may just have to buy mini cheesecake molds. They tend to be deeper than my tart molds. I know the layers don’t look fantastic but trust me the cheesecake was finger licking okay…spoon licking good. Made the mistake of storing the fresh clementine juice in the fridge. Added the melted gelatin to it. I think that resulted in the jelly/jello layer not setting too well.
Sharing This Recipe With Sunday Funday
Though I have to improve on the smaller details of this recipe, more gelatin for the jelly layer, better mold size, I had to share the recipe today. Sue who blogs at Palatable Pastimes suggested we use cuties, mandarins or clementines. Clementines and oranges are in abundance. We usually land up buying the whole box of clementines and opted to use them for a dessert.
Memories
The first time I ever tried preparing a non baked cheesecake was when I saw the recipe on the back of a jelly(jello) box. The result was good and the family loved it. And then began the journey of trying different fruit based cheesecakes. So far my favourites are passion fruit and lemon poppy cheesecakes.
Over time, I began weaning away from jelly as they all contain a lot of artificial flavours and colours. I use agar agar, gelatin and Dr.Oetker’s Vege Gel. I so love that product.
My Brother’s 50th Birthday
It was to celebrate my brother’s 50th birthday, 13/04/2013 that I tried a cheesecake without jelly. Instead, I used agar agar and made an orange one. Added orange zest to the cream cheese mixture. Made the top jelly layer with fresh orange juice. And it turned out good. Though I was not with him to celebrate his milestone because of the distance, celebrated it with a cheesecake that I shared with my neighbours.
Some Cheesecake Recipes You May Like
Check Out What The Members Of Sunday Funday Prepared
- Blender Whole Orange Bundt Cake from Sneha’s Recipe
- Candied Citrus Peel from Culinary Cam
- Clementine Cheesecake from Mayuri’s Jikoni
- Fruit Cup Turkeys from Amy’s Cooking Adventures
- Jalapeño Mandarin Margarita from Karen’s Kitchen Stories
- Pig Pickin’ Cake from Palatable Pastime
- Pork and Mandarin Orange Tacos from A Day in the Life on the Farm
- Vegan Sizzler with Orange Sauce (Vegetables, Tofu and Quinoa) from Cook with Renu
Ingredients Required For Clementine Cheesecake
Biscuit or Cookie Crumbs – best to use graham crackers or digestives biscuits. I used Oreo as clementine goes well with chocolate.
Butter – melted for the crumb layer. I use salted butter.
Cream Cheese – use the best quality.
Whipping Cream – or double cream.
Clementines – need them for the fresh juice and the zest. Also some for garnishing. I tried cutting the slices super thin but didn’t manage. Using a zest grater grate the peel to get 1 tsp of clementine zest. Cut some clementines and squeeze out the juice. Depending on how juicy they are you may need 4-5 of them.
Powdered Sugar – to add to the cream cheese mixture and also for the clementine jelly. Add according to your taste.
Gelatin – can use normal gelatin, Vege-Gel or agar agar powder. Replace the amount of gelatin with equal amount of agar agar powder.
Vanilla Extract
CLEMENTINE CHEESECAKE
Ingredients
FOR THE CRUMB LAYER
- ½ cup biscuit/cookie crumbs
- 2 tbsp butter melted
FOR THE CLEMENTINE CHEESECAKE
- ½ cup cream cheese unflavoured
- ½ cup whipping cream fresh
- 1 tsp gelatin
- 2 tbsp clementine juice freshly squeezed
- 1 tsp clementine zest
- ¼ cup powdered sugar
- ½ tsp vanilla extract
FOR THE CLEMENTINE JELLY LAYER
- ½ cup clementine juice fresh
- 1 tsp gelatin
- 1-2 tbsp powdered sugar
EXTRA:
- 6 clementine slices
- ¼ cup pomegranate arils optional
Instructions
PREPARATION OF THE CRUMB LAYER
- Use any cookies or biscuits of your choice. I used Oreo Cookies.
- Process the cookies the food processor till you get crumbs. Should be like bread crumbs.
- Add melted butter to the crumbs and mix well.
- Divide the crumb mixture between 6 mini cheesecake molds or one 4 inch springform pan.
- Press the crumb layer down using the back of the spoon or a glass/bowl. Don't press it down too hard.
- Allow the crumb layer to set in the fridge for 10 minutes.
PREPARATION OF CLEMENTINE CHEESECAKE
- Add the gelatin to the clementine juice and allow it to bloom for 5-10 minutes.
- Heat the gelatin mixture in the microwave oven for 15 seconds or over a double boiler. The liquid should appear clear.
- Whisk the cream cheese, whipping cream, vanilla extract and powdered sugar to a smooth slightly fluffy texture. Add the clementine zest and whisk to mix.
- Add the gelatin liquid and whisk the cream cheese mixture for a minute or so.
- Remove the crumb layer from the fridge.
- Spoon the cream cheese mixture over crumb layer. If you are using mini molds, divide the mixture equally between the 6.
- Tap the molds or pan lightly against the worktop to level out the top.
- Cover the pan or molds with cling film.
- Allow the cheesecake to set in the fridge for at least 4 hours or overnight.
PREPARATION OF CLEMENTINE JELLY
- Add 2 tbsp of clementine juice from the measured juice into a microwave friendly small bowl.
- Add the gelatin and allow it to bloom for 5 -10 minutes.
- Heat the gelatin mixture in the microwave oven for 15 seconds or over a double boiler. The liquid should appear clear.
- Heat the clementine juice in a pan over low heat. Add sugar and mix well.
- Do not boil the juice but it should be a bit hot.
- Add the melted gelatin mixture. Mix well.
- Arrange clementine slices over the set cheesecake. Sprinkle some pomegranate arils if you are using any.
- Gently, spoon the clementine juice mixture over the set cheesecake. Make sure the juice is not hot.
- Put the cheesecake back in the fridge and allow the jelly layer to set to set for 30-60 minutes.
- Remove the cheesecake from the pan or molds. Serve.
Notes
- Use cookies or biscuits of your choice for the crumb layer.
- Add any garnish on the cheesecake of your choice.
- Can replace clementines with orange, tangerine if you want to.
- Use muffin liners and use a Line a muffin tray with muffin or cake cups. Press the crumb layer. Then add the cheesecake layer. To serve, peel off the liner.
- Can use a square tin and then cut the cheesecake into squares.
Pin For Later:
A Little Request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
8 Comments
Wendy Klik
November 19, 2023 at 7:02 am
These sound delicious. Perhaps a little round of parchment paper would have helped? I can never get the bottom off of my tarts, just put it on the cake plate and serve.
mayurisjikoni
November 19, 2023 at 6:03 pm
Thanks Wendy for the suggestion.Going to try them in cake cups for Christmas. But not sure if I’ll be able to add the jelly layer.
Karen’s Kitchen Stories
November 19, 2023 at 2:19 pm
I love individual cheesecakes! These look so fresh and citrusy!
mayurisjikoni
November 19, 2023 at 6:01 pm
Thanks Karen.
Camilla M Mann
November 19, 2023 at 10:25 pm
These are SO cute, Mayuri. I can’t wait to try them.
mayurisjikoni
November 22, 2023 at 3:07 pm
Thanks Camilla.
Sneha Datar
November 27, 2023 at 11:27 am
Delicious individual cheesecake, prefect single serving.
mayurisjikoni
November 27, 2023 at 5:45 pm
Thanks Sneha, yes, I love making individual servings for desserts.