BAKED CLEMENGOLD CHEESECAKE

AvatarCaxton magazines staffBakingRecipes

ClemenGolds are full of flavour and pack plenty of Vitamin C. Add this versatile fruit to your salads, mains or desserts for a fresh, zesty twist

INGREDIENTS

  • 400g Tennis biscuits
  • 160g butter
  • 100g castor sugar
  • 5ml ClemenGold essence
  • 900g cream cheese
  • 200g sugar
  • 4 large eggs
  • 320ml cream
  • Zest of 2 ClemenGold
  • Juice of one lemon

METHOD

  • Pre-heat oven to 150°C
  • Prepare cake tin by wrapping it in foil, and then twice with cling wrap
    (Base must be 100% water proof)

For the base

  • Finely blitz the Tennis biscuits in a blender
  • Add melted butter, castor sugar and ClemenGold essence and mix

For the filling

  1. Blend cream cheese and sugar in a mixer until smooth
  2. Add eggs one by one until mixture is smooth
  3. Add cream, lemon juice and ClemenGold zest
  4. Press biscuit base into the prepared tin
  5. Place the cake tin in a water bath
  6. Add mixture and bake for 90 minutes, or until cake is firm to the touch
  7. Place in the fridge until set, then remove from the cake tin
  8. Decorate with ClemenGold segments and drizzle with ClemenGold Coulis (optional)
  9. Removing the individual segments and membrane (if fresh fruit is used)
  10. Peel and remove the individual segments from the ClemenGold
  11. Cut the outer membrane lengthwise on the inner curve with a sharp knife and remove the pith and outer membrane

This recipe serves 12 (one large cake or 12 small individual portions)