Clementine Cheesecake

Cheesecake lovers, get ready to indulge in a delightful twist on the classic dessert with this recipe for a Clementine Cheesecake. The creamy, citrus-infused filling is nestled on a crunchy oat biscuit base and topped with a vibrant clementine swirl, creating a dessert that’s not only visually appealing but also bursting with flavor. 

This Clementine Cheesecake is a delightful combination of rich, creamy goodness and refreshing citrus zing. The crunchy oat biscuit base adds a contrasting texture, making each bite a symphony of flavors and textures. Share this delicious treat with family and friends, and let the vibrant clementine swirl brighten up your dessert table. Enjoy the magic of this unique cheesecake creation!

Serves 10 but will do 12 (smaller portions of course) as well. Perfect for any occasion.

Ingredients

For the Base:

• 250g (about 2 cups) oat biscuits
• 125g (1/2 cup) unsalted butter, melted

For the Cheesecake Filling:

• 600g (2 and 1/2 cups) cream cheese, softened
• 200g (1 cup) granulated sugar
• 4 large eggs
• Zest of 3 clementines
• Juice of 2 clementines
• 1 teaspoon vanilla extract
• 150g (2/3 cup) sour cream

For the Clementine Swirl:

• 3 clementines, peeled and segmented
• 2 tablespoons granulated sugar
• 1 tablespoon water

Preparation

1. Preparing the Base:

• Preheat your oven to 180°C (350°F).
• In a food processor, pulse the oat biscuits until they turn into fine crumbs.
• Add the melted butter to the crumbs and mix until well combined.
• Press the mixture into the base of a 9-inch (23 cm) springform pan, creating an even layer.
• Bake the base in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.

2. Making the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the granulated sugar and continue to beat until well incorporated.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the clementine zest, clementine juice, and vanilla extract until the filling is smooth.
• Finally, fold in the sour cream until it’s evenly distributed throughout the mixture.

3. Assembling the Cheesecake:

• Pour the cheesecake filling over the cooled oat biscuit base in the springform pan.
• Smooth the top with a spatula to ensure an even surface.

4. Creating the Clementine Swirl:

• In a blender or food processor, combine the clementine segments, sugar, and water.
• Blend until you get a smooth, zesty puree.
• Using a spoon, drop dollops of the clementine puree onto the surface of the cheesecake filling.

5. Swirling the Clementine Mixture:

• Take a skewer or the tip of a knife and gently swirl the clementine puree into the cheesecake filling to create a marbled effect. Be artistic, but don’t overmix.

6. Baking:

• Place the assembled cheesecake in the preheated oven and bake for 45-50 minutes or until the edges are set, and the center still has a slight jiggle.
• Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.

7. Chilling:

• Once cooled, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours or, ideally, overnight. This allows the flavors to meld and the cheesecake to set completely.

8. Serving:

• When ready to serve, carefully remove the cheesecake from the springform pan.
• Slice into portions, and admire the beautiful layers of oat biscuit base, creamy cheesecake, and zesty clementine swirl.

9. Garnishing (Optional):

• For an extra touch, garnish each slice with a clementine segment or a sprinkle of grated clementine zest.