St Clements Cheesecake
By Morrisons
Published on 28 October 2019
Treat yourself to a tangy slice of tastiness with this simple-to-make recipe. It's a cheesecake for any occasion, whether you're sitting down with family or showing off your showstopper skills with friends.Time and servings
25 minsTotal time
8Servings
20 minsPrep time
5 minsCooking time
Ingredients
- 125 g of sunflower spread
- 300 g of ginger biscuits
- 3 orange (rated zest and juice of 1 + 2 more to peel and zest for decoration)
- 1 tbsp of golden syrup
- 500 g of ricotta cheese
- 3 tbsp of lemon curd
- 50 g of caster sugar
- 200 ml of whipping cream, to decorate
- 1 sachet of gelatine, powdered
- 3 tablespoons of cointreau (optional)
- 2 lemon (grated zest and juice of 1 + 1 more to grate zest for decoration)
Method
Step 1
Blitz the biscuits in a food processor until they form crumbs.Step 2
In a small pan, melt together the sunflower spread and syrup, and stir in the biscuit crumbs. Press into the base of a 20cm round loose-bottom flan tin and chill while preparing the filling.Step 3
Place the ricotta, lemon curd and caster sugar into a bowl and beat together. Fold in the orange and lemon zest.Step 4
Pour the orange and lemon juice into a bowl, sprinkle over the gelatine and leave to stand for 10 minutes. Place over a pan of simmering water and heat gently until it dissolves. Beat into the ricotta mixture (with the Cointreau if using).Step 5
Whip the cream until it forms soft peaks and fold into the filling.Step 6
Spoon on top of the biscuit base and place in the fridge to set.Step 7
To decorate, arrange the orange segments on top, toss the orange and lemon zest with the caster sugar and sprinkle over.