Clementine Cheesecake

• Ensure all refrigerated ingredients are at room temperature before you begin. This will help the ingredients blend together smoothly and give your cheesecake a beautifully silky, creamy texture.
• Preheat the oven to 180°C fan.

The Clementine

• Strain the can of clementines.
• Juice added to biscuits (see Biscuit Base), clementines go to cake (See Bake Cake)

The Biscuit Base

• In a small saucepan over low heat, gently melt the butter and sugar together, stirring until smooth. Remove from the heat.
• Crush the biscuits into fine crumbs using a food processor. Alternatively, place them in a sealed food bag and crush with a rolling pin.
• Pour the melted butter mixture and the fruit juice over the biscuit crumbs and mix until evenly coated.
• Lightly grease a loaf tin, spoon the biscuit mixture into the tin and press it firmly and evenly over the base and slightly up the sides.
• Bake for 8–10 minutes, until lightly golden and firm. Set aside to cool, then reduce the oven temperature to 150°C. No fan.

The Cheesecake Filling

• Melt the white chocolate in the microwave in 15-second intervals, stirring between each one until smooth. Set aside to cool.
• In a large bowl, gently beat the mascarpone, cream cheese, cornflour and vanilla until smooth and creamy. Add the egg yolks and mix just until incorporated.
• Fold in the sour cream, followed by the cooled melted white chocolate.
• In a clean bowl, whisk the egg whites with the sugar until the mixture forms soft, glossy peaks.
• Gently fold the whipped egg whites into the cheesecake mixture, taking care not to knock out too much air.
• Pour half of the cheesecake filling over the cooled biscuit base and smooth the surface. Arrange the clementine pieces evenly over the filling, then gently spoon the remaining cheesecake mixture on top, spreading it carefully to create a smooth, even layer.
• Place a wide ovenproof dish filled with hot water on the bottom shelf of the oven to create a moist baking environment.
• Loosely cover the cheesecake with foil and bake on the middle shelf for approximately 1 hour. The cheesecake is ready when the edges are set and golden, but the centre still has a gentle wobble.
• Turn off the oven, leave the door slightly ajar and allow the cheesecake to cool inside for 30 minutes. Remove it from the oven and leave at room temperature for another hour before slicing.