Baked Cheesecake with clementine compote
Recipe courtesy of our partner - Whiting & Hammond
- For the cheesecake:
- Base: 135g plain digestive biscuits
- 60g unsalted butter, meltd
- Cheesecake: 845g full-fat soft cheese
- 200g caster sugar
- 60g corn flour
- 2 vanilla pods
- 5 free-range eggs
- 375ml double cream
- For the clementine compote:
- 4 clementines, juiced
- 3 tbsp caster sugar
- 8 segmented clementines
- Start by lining a 10 inch by 2 inch spring-form cake tin on a baking tray with baking paper.
- Blitz the digestives in a food blender until fine crumbs, then add the melted butter until mixed all the way through. Place evenly across the bottom of the tin, ensuring that it's completely smooth, and place in the fridge for 30 minutes.
- Preheat the oven to 145C. In a mixer, beat the soft cheese, caster sugar, corn flour and vanilla pods on a medium speed, adding one egg at a time to make sure that it's fully incorporated. Once the eggs are added, add the cream and mix until incorporated, being careful not to over-mix, as this will cause cracks once cooked.
- Pour over the biscuit base, and gently shake the tin to level the filling. Place in the middle of the oven for approx 45 mins until set (you should have a slight wobble in the centre, with a nice golden top), then allow to cool.
- While cooling, place the clementine juice and caster sugar in a saucepan on a gentle heat, until the sugar dissolves and the juice starts to thicken. Add the clementine segments and remove from the heat. Allow to cool, then place on top of the cheesecake for decoration (sometimes add strawberries and drizzle some of the clementine sauce on the plate as well).