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Ginger Clementine Cheesecake

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 1
Calories 300 kcal

Ingredients
  

Crust:

  • 1 graham wafer crust
  • 2 cream cheese (250 g)
  • 1/2 cup sugar

Filling:

  • 1/2 teaspoon vanilla
  • 2 eggs
  • 2 teaspoon ginger, ground
  • 1 can clementines (drained with juice reserved)

Toffee Glaze Topping:

  • 1/4 cup Butter
  • 1/2 cup light muscovada sugar or regular dark brown sugar
  • 1 1/4 cup heavy whipping cream plus reserved juice

Instructions
 

  • Add in about 1 teaspoon of cardamon to the graham crumbs, then melt the butter and then cover the bottom of the pan with the mixture, can use pre-bought too. Set this aside.
  • Mix cream cheese, sugar, vanilla until well blended.
  • Add eggs and ginger, blend well.
  • Pour into pan with crust (springforms work well, as do pie plates, or ramekins).
  • Bake at 350F for approx 40 minutes
  • Let cool then refrigerate for 3 hours. Arrange clementine pieces around the top in an expanding circle.

Toffee Glaze

  • Heat butter and sugar together until butter is completely mixed in. Add the juice reserved from the clementines and the cream.
  • Heat to a slow simmer, whisking so it doesn’t burn until liquid reduces significantly (by about 1/2).
  • It is ready when a ball forms when a teaspoon of the liquid is dropped into a glass of cold water.
  • Drizzle generously over cheesecake.
  • Top with whipped cream.

Notes

  • The spices can be put into the cheesecake itself, the crust of the topping. It’s all good. I’ve also done it with nutmeg, cinnamon and allspice
  • If there is more sauce than can go over the top of the cake serve it warmed on the side in a jug (can keep it liquid in a simmering water bath).

    • Nutrition

    Calories: 300kcal
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