Cointreau Cheesecake With Naartjie Toppings2014-09-10
- Servings : 8
- Prep Time : 10m
- Ready In : 2:40 h
An ideal recipe for dessert for the perfect Christmas lunch menu.
- 15 digestive biscuits
- 85g unsalted butter, melted
- 1⁄2 tsp. cinnamon
- For the filling
- 2 clementines
- 145g caster sugar
- 4 gelatine sheets
- 400g crème fraiche
- 2tbsp Cointreau
- 400g ricotta cheese
- 1⁄4 tsp ground nutmeg
- 1/2 tsp. ground cloves
- For the topping
- 4 Naartjies, 1 zested to serve, all peeled and segmented, juice reserved
- 100g sugar
- 2 gelatine sheets, softened in cold water for 5 minutes ground nutmeg, ground and dark chocolate shavings to serve
Pulse the biscuits in a small processor bowl then add the melted butter and cinnamon through the small feed tube. Pulse again until well combined. Grease and line a 25cm springform cake tin, then press in the biscuit mixture. Chill for 30 minutes.
With the medium processor bowl, adjust the slicing discs to 2mm and use the small feed tube and pulse function to slice 2 naartjies. Place the sliced clementines in a pan. Cover with 45g sugar and 90ml water, bring to the boil, then simmer until syrupy. Remove the slices, lay on baking paper on a baking sheet, then pour the syrup over. Chill.
Soak the 4 gelatine sheets in cold water for 5 minutes. Meanwhile heat the rest of the sugar in a pan with the crème fraiche until the sugar dissolves. Squeeze out the gelatine sheets and stir it into the crème fraiche mixture with the Cointreau. Set aside to cool.
Process the ricotta, nutmeg, ground cloves and cooled crème fraiche mixture until smooth. Pour over the chilled base, top with clementine slices, then chill for 1 hour.
For the topping, put the naartjies segments and juice in a pan with the sugar and 100ml water. Stir until the sugar dissolves and simmer for 5 minutes. Squeeze out the gelatin and stir in. Leave to cool, strain, then pour over the cheesecake and chill for 2 hours.
Before serving, sprinkle over the naartjie zest, nutmeg, cinnamon and chocolate shavings. SERVES 8 to 10