Recipe of the Month for December

December is full of beautiful produce that helps put us in the Christmas spirit. From chestnuts (ready to be roasted) to cranberries (ready to be sweetened up for a sauce to accompany your turkey!)

This December, the Clare College recipe celebrates the clementine. The clementine is rarely used in recipes as people tend to eat these easy to peel fruit as they are. Our Head Chef, Byron, likes to use them in salads with crispy bitter leaves such as chicory or curly endive, thin slices of smoked duck and pomegranate seeds with a simple dressing of oil, honey and lemon juice.

The Clare College kitchen has a clementine cheesecake recipe that will leave your friends and family wondering where you bought it from!

Clare College’s clementine cheesecake recipe

Ingredients

Base

• 10 digestive biscuits
• 75g butter
• 1 tbsp honey

Filling

• 150g cream cheese (Philadelphia)
• 150g mascarpone
• 150g clementine juice
• 3 leaves gelatin
• 120g sugar
• 300g cream

Topping

• 100ml shop bought orange juice
• 100ml clementine juice
• 2 leaves gelatin

Method

Base

1. Crush the biscuits to a powder (this can be done in a food processor)
2. Melt the butter and add the honey and mix into the biscuit.
3. Add the mix to your tin and carefully flatten – taking your time to get an even layer.
4. Place in the fridge.

Filling

1. Add the gelatin into ice cold water to soften.
2. Whip the cream until it has the consistency of custard; it shouldn’t be able to hold a peak.
3. Heat the juice up to a simmer then remove from the heat and add to the softened gelatin.
4. In a mixer with a whisk attachment add the cream cheese and mascarpone. Mix until they are one and add the juice until it is fully incorporated.
5. Now fold in the cream and pour in the dish; place in the fridge until set.

Topping

1. Add the gelatin into ice cold water to soften.
2. Heat up the juices and add to the softened leaves.
3. Leave to cool below room temperature – test using your finger (if it is too hot it will melt the cheesecake and if too cold it will already be set!)
4. Pour onto the cheesecake and set in the fridge.

Tip

When cutting the cheesecake use a hot blade; run the blade under a hot tap to achieve a clean cut. Enjoy!