CLEMENTINE CHEESECAKE
Clementine Cheesecake is a sweet and tangy easy to make, creamy, delicious dessert that will definitely impress your guests at any party. This is a small batch recipe. Makes 6 mini cheesecakes. Can also be set in a 4" springform pan.
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.