St Clements Cheesecake

St Clements Cheesecake

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.


  1. 1

    Blitz the biscuits in a food processor until they form crumbs.

  2. 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.

  3. 3

    Place the ricotta, lemon curd and caster sugar into a bowl and beat together. Fold in the orange and lemon zest.

  4. 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).

  5. 5

    Whip the cream until it forms soft peaks and fold into the filling.

  6. 6

    Spoon on top of the biscuit base and place in the fridge to set.

  7. 7

    To decorate, arrange the orange segments on top, toss the orange and lemon zest with the caster sugar and sprinkle over.


  • 300g ginger biscuits
  • 125g sunflower spread
  • 1 tablespoon golden syrup
  • 500g ricotta cheese
  • 3 tablespoon lemon curd
  • 50g caster sugar
  • 3 orange (rated zest and juice of 1 + 2 more to peel and zest for decoration)
  • 2 lemon (grated zest and juice of 1 + 1 more to grate zest for decoration)
  • 1 sachet gelatine, powdered
  • 3 tablespoons cointreau (optional)
  • 200ml whipping cream, to decorate

Serves 8

Total time required 25 mins

  • Preparation time: 20 mins
  • Cooking time: 5 mins